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  • 2 cups wheatberries
  • 4 quarts water
  • 1 cup diced celery
  • 1 pound roughly chopped smoked turkey or rotisserie chicken
  • 1 tart apple, such as Northern Spy or Granny Smith, peeled, cored and diced (about 1 cup)
  • 4 green onions, thinly sliced
  • 1 cup dried cranberries
  • 1 cup chopped pecans
  • 3 tablespoons walnut or corn oil
  • 2 tablespoons cider vinegar
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 tablespoon chopped fresh sage, or 1 teaspoon dried
  • 2 teaspoons fresh thyme leaves, or 1/2 teaspoon dried
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper


  1. Place wheat berries in a large pot; add water. Bring to a boil over high heat. Reduce heat to low and simmer until tender, about 1 hour. Drain in a colander and cool.
  2. Place wheat berries in a large bowl; stir in remaining ingredients. Serve cold or at room temperature.
Recipe by Bruce Weinstein and Mark Scarbrough.

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The recipe was originally published as Wheat Berry Salad with Turkey and Cranberries on

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