Wheatberry Salad Recipe with Fuji Apple, Pistachios and Blood Orange Vinaigrette

Try this Wheatberry Salad recipe with a Blood Orange Vinaigrette dressing.


| January/February 2014


Elena likes this wintery salad for large gatherings or potlucks because it keeps well and is delicious at room temperature.

Read more about Elena Burgeno-Berman’s foodie heritage in In Living Color: On Family and Fresh Food in Cardiff-by-the-Sea, California.

Wheatberry Salad with Fuji Apple, Pistachios and Blood Orange Vinaigrette

• 1/3 cup freshly squeezed blood orange juice (or navel orange)
• 1 teaspoon blood orange zest (or navel orange)
• 1/3 cup dried cranberries
• 3 cups cooked wheatberries (cooled)
• 1 large Fuji apple, unpeeled and diced
• 1/2 cup roasted, unsalted pistachios, shelled
• 1 cup arugula or baby spinach, julienned
• 3 tablespoons raspberry vinegar
• 3 tablespoons extra-virgin olive oil
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup crumbled goat feta (less salty than regular feta), optional 

1. In a small bowl, combine blood orange juice, zest and cranberries. Set aside.



2. In a large bowl, combine wheatberries, apples and pistachios. Set aside.

3. Drain cranberry mixture, reserving juice, then gently mix cranberry mixture and arugula into wheatberry mixture.







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