Description
For the Salad
1 cup wheat berries, cooked and cooled
1/2 cup ricotta cheese
1/3 cup dried cranberries
1/4 cup toasted pecans, chopped
1/4 cup fresh parsley, chopped
1/4 cup crumbled feta cheese (optional)
1/2 small red onion, thinly sliced
For the Maple Vinaigrette
1/4 cup extra virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon pure maple syrup
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions
In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper until well combined.
In a large mixing bowl, combine cooked wheat berries, dried cranberries, toasted pecans, parsley, feta (if using), and red onion.
Drizzle the maple vinaigrette over the salad and toss to coat evenly.
Gently fold in ricotta cheese to create a creamy texture without overmixing.
Serve immediately or refrigerate for 20 minutes to let the flavors meld.
Prep Time: 10 minutes, Cooking Time: 25 minutes (for wheat berries), Total Time: 35 minutes, Kcal: 350 per serving, Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect results every time.
- Cook the Wheat Berries: Rinse 1 cup of wheat berries. In a medium pot, combine them with 3 cups of water and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 45-60 minutes until tender but chewy. Drain, rinse with cold water, and let cool completely.
- Toast the Pecans: While the wheat berries cook, place chopped pecans in a dry skillet over medium heat. Toast for 3-5 minutes, stirring frequently, until fragrant. Transfer to a plate to cool.
- Prepare the Vinaigrette: In a small bowl or jar, combine 1/4 cup olive oil, 2 tbsp apple cider vinegar, 1 tbsp maple syrup, 1 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper. Whisk or shake vigorously until emulsified.
- Assemble the Salad: In a large bowl, combine the cooled wheat berries, dried cranberries, toasted pecans, chopped parsley, crumbled feta (if using), and thinly sliced red onion.
- Dress and Finish: Pour the vinaigrette over the salad and toss thoroughly to coat. Finally, gently fold in the ricotta cheese, leaving visible streaks for a marbled, creamy texture.
Serving Suggestions
This versatile salad pairs beautifully with various dishes. For a light lunch, serve it over a bed of fresh arugula or spinach. It makes an excellent side for grilled chicken, salmon, or roasted pork tenderloin. To turn it into a heartier main course, add shredded rotisserie chicken or chickpeas. For a festive presentation, serve in individual butter lettuce cups or hollowed-out bell peppers.
How-to Summary
Cook and cool wheat berries. Whisk vinaigrette ingredients. Combine salad ingredients in a large bowl. Toss with dressing. Gently fold in ricotta cheese. Serve chilled or at room temperature.
Frequently Asked Questions
Can I make this salad ahead of time? Yes, but for best texture, prepare the components separately. Combine the wheat berries, cranberries, pecans, onion, and parsley with the vinaigrette up to a day ahead. Fold in the ricotta cheese just before serving.
What can I substitute for wheat berries? Farro, freekeh, or barley are excellent chewy grain substitutes. For a gluten-free option, use cooked quinoa or brown rice.
How should I store leftovers? Store in an airtight container in the refrigerator for up to 2 days. Note that the ricotta will absorb moisture, so the salad may become denser.
Is the feta cheese necessary? No, it’s optional. The feta adds a tangy, salty punch that contrasts the sweet cranberries and maple. You can omit it or substitute with goat cheese.
Can I use a different nut? Absolutely. Toasted walnuts, almonds, or pumpkin seeds would work well. Always toast nuts for maximum flavor.
Common Mistakes to Avoid
- Overcooking the Wheat Berries: They should be tender but retain a pleasant chew. Mushy grains ruin the salad’s texture.
- Adding Ricotta Too Early or Mixing Too Vigorously: This causes the ricotta to break down and make the salad soggy. Fold it in gently at the very end.
- Skipping the Toasting Step for Nuts: Toasting unlocks essential oils and deepens flavor. Raw nuts will taste bland.
- Not Letting the Wheat Berries Cool Completely: Adding warm grains will wilt the parsley and melt the ricotta and feta.
Conclusion
This Wheat Berry Salad with Maple Vinaigrette is a symphony of textures and flavors, combining chewy grains, creamy cheese, sweet cranberries, and crunchy pecans. It’s a nutritious, make-ahead dish perfect for any occasion, from weeknight dinners to potlucks. By following the step-by-step guide and avoiding common pitfalls, you’ll create a stunning salad that is as satisfying as it is delicious. Enjoy the perfect balance of sweet, savory, and tangy in every bite.
