Wheat berries are a super incognito. Those in the know have been cooking with it forever, putting it in soups, using it in risotto, and in dishes like this wheat berry salad.
But, for the rest of us? It just seems like brown rice’s more refined big brother. One of our favorite ways to give people a taste of wheat berries without too much commitment is this Chipotle and Toasted Walnut Wheat Berry Salad recipe.
Why You’ll Love This Recipe
If you’re seeking a salad that packs both flavor and texture, this Wheat Berry Salad is a perfect choice. It combines the nutty depth of wheat berries with the spicy kick of chipotle and the sweet chewiness of raisins, all rounded out by the crunch of toasted walnuts. This hearty salad is ideal for those who appreciate a dish that is as filling as it is flavorful.
Recipe Ingredients
To make this delicious wheat berry salad, you’ll need:
- 2 cups soft wheat berries, which provide a satisfying chew
- Kosher salt to enhance the flavors
- 3 tablespoons olive oil for cooking and dressing
- 1/2 medium yellow onion and 8 ounces of carrots, both finely chopped
- Fresh thyme and chipotle in adobo for a bold, smoky taste
- 1 cup toasted walnut halves and 1/2 cup raisins for texture and sweetness
- Red wine vinegar and honey for a balanced dressing
- Scallions and fresh Italian parsley or cilantro for a fresh, herbal finish
How to Make This Wheat Berry Salad Recipe
To make this wheat berry salad, start by boiling the wheat berries until tender yet chewy, then sauté onions and carrots with thyme and chipotle for a savory base. Combine the cooked ingredients with walnuts and raisins in a large bowl.
Whisk olive oil with vinegar and honey for the dressing, mix into the salad, and let it marinate to deepen the flavors. Before serving, stir in scallions and fresh herbs for an extra burst of freshness.
Variations On This Recipe
- Grain Substitutes: Try farro or barley as alternatives to wheat berries for a different texture.
- Nut Options: Swap walnuts for pecans or almonds if preferred.
- Add Protein: Include grilled chicken or chickpeas to turn this side dish into a fulfilling main course.
- Cheese Addition: Sprinkle crumbled feta or goat cheese for a creamy texture and tangy flavor.
What to Serve This Recipe With
This Wheat Berry Salad is versatile enough to serve as a hearty lunch on its own or as a robust side dish with grilled salmon or roasted vegetables. It pairs wonderfully with a crisp white wine like Sauvignon Blanc or a light red such as Pinot Noir, making it a fantastic addition to a dinner party or a casual outdoor meal.
The combination of spicy, nutty, and sweet components in this Wheat Berry Salad ensures it stands out, whether as a healthy lunch option or as part of a festive meal spread. Its bold flavors and substantial ingredients make it a satisfying choice any day of the week.
Go stock up on all your cooking essentials then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!
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Chipotle and Toasted Walnut Wheat Berry Stuffing Recipe
Ingredients
- 2 cups soft wheat berries rinsed (about 12 ounces)
- kosher salt
- 3 tablespoons olive oil divided
- 1/2 medium yellow onion finely chopped
- 8 ounces carrots small dice (about 2 cups)
- 1 teaspoon fresh thyme leaves finely chopped
- 1 chipotle en adobo finely chopped, plus 1 teaspoon chipotle en adobo sauce
- 1 cup toasted walnut halves coarsely chopped
- 1/2 cup raisins
- 1 tablespoon red wine vinegar
- 2 teaspoons honey
- 3 scallions light green and green parts thinly sliced
- 1/4 cup fresh Italian parsley or cilantro leaves roughly chopped
Instructions
- Cook The Wheat Berries: Fill a medium saucepan with heavily salted water and bring to a boil over high heat. Stir in wheat berries, reduce heat to medium-low, and cook until tender but still chewy, about 30 to 40 minutes. Drain and spread in a single layer on a baking sheet to cool.
- Cook The Onions: Heat 1 tablespoon of the oil in a medium frying pan over medium-high heat. Add onion and a pinch of salt, and cook until golden brown, about 3 minutes. Add carrots and a pinch of salt and cook until just softened but still retains some bite, about 5 minutes more. Stir in thyme and chipotle and sauce and cook until fragrant then remove from heat.
- Assemble The Stuffing: Place wheat berries in a large, nonreactive bowl and add carrot mixture, nuts, and raisins. Whisk together remaining 2 tablespoons of oil, vinegar, and honey until honey is dissolved then stir into wheat berry mixture. Let salad marinate at least 15 minutes before serving or cover and refrigerate until ready to use, up to 24 hours. Just before serving, add the scallions and herbs.
