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  • 2 cups uncooked wheat berries
  • 1 cup pumpkin seed kernels
  • 1 cup chopped apples
  • 1/2 cup chopped dried apricots
  • 1/2 cup dried cranberries
  • 1 cup finely chopped parsely
  • 1/2 cup ginger ale
  • 3 tablespoons apple cider vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice


  1. To prepare salad, put wheat berries into a large bowl, cover with at least 2 inches of water and set aside to soak at least 1 hour. Drain well.
  2. Put 7 cups water into a medium pot and bring to a boil. Add wheat berries, reduce heat and simmer, uncovered, until thoroughly cooked about 40 minutes. (Wheat berries retain a firm, chewy texture when cooked.) Drain and let cool.
  3. Transfer wheat berries to a large bowl. Add pumpkin seeds, apples, apricots, cranberries and parsley.
  4. To prepare dressing, combine all ingredients in a small bowl. Whisk well. Add to salad ingredients and mix well.
Recipe by Chef Steve Petusevsky.

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The recipe was originally published as Harvest Wheat Berry Salad on

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