Wheatberry Salad with Cranberries and Parsley


This is my go-to salad to bring to potlucks and barbeques.  It always gets the same response from people, gradually moving from “What is this?” to “This is so weird….” to “I love it!”

This salad is really intended to be a vehicle to showcase wheatberries, which are my current grain obsession.  All of the listed quantities are suggestions and can vary a lot depending on your preference.

If you aren’t familiar with wheatberries, beyond whatever google says, they are kinda like extra-chewy bulgar. At No Frills they are inexplicably located in the baking aisle, in bags, labeled ‘soft wheat.’ I cook them like pasta – boil them in lots of salted water for about 15 mins, then start checking until the texture is firm and chewy but without a hard centre.  No need to pre-soak!


Makes about 3-4 cups

  • 1 cup (uncooked measure) soft wheatberries – cooked and cooled
  • 1/2 cup dried cranberries (variation: dried currants)
  • 1/4 cup pumpkin seeds (or whatever seeds)
  • 3-5 green onions, sliced
  • A large handful of fresh parsley, chopped
  • Juice of 1 lemon (maybe one and a half)
  • Olive oil – a big glug
  • Salt and pepper

Mix it all up and add more of whatever.  This salad keeps well for a couple of days in the fridge.

Variation: Sometimes I add diced English cucumber if I know the whole salad will be eaten at once; it won’t keep as long in fridge if you include the cucumber.



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