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Side Dish

Wheat berry salad

This hearty, über-healthy salad makes a great light meal and is also a delicious side for roasted meats or poultry.

Sous Chef Michael Letsinger
Jasper's Corner Tap Room & Kitchen, San Francisco

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Balsamic dressing
3 tbsp. balsamic vinegar
1 tbsp. Dijon mustard
1 small clove garlic, finely minced
1 tbsp. finely minced shallot
1/2 cup extra virgin olive oil
1/2 tsp. salt
1/4 tsp. ground black pepper

1 cup wheat berries
2 cups water
1/4 tsp. salt
1/2 cup dried cranberries
1/2 cup chèvre
1 cup arugula


For dressing: In a small bowl, combine vinegar, mustard, garlic and shallot. Add oil in a slow, steady stream, whisking constantly. Season with salt and pepper. Set aside.

For salad: In a medium saucepan, cover wheat berries with water, add salt and bring to a boil. Simmer over moderate heat until tender, 25 minutes. Drain and cool. In a mixing bowl, toss wheat berries and remaining salad ingredients with desired amount of dressing.

Serves 1 to 2

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