Ingredients
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1/3 cup freshly squeezed orange juice (the juice of 1 orange)
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1/3 cup dried cranberries (dried cherries are even better in my opinion)
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10 chopped red grapes
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3 cups cooked wheat berries
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1 large fuji apple, unpeeled, diced
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1/2 cup pecan halves, toasted and coarsely chopped
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3 tablespoons raspberry vinegar (feel free to use Blueberry Pomegranate Infused Red Wine Vinegar)
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2 tablespoons extra virgin olive oil
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1 teaspoon agave nectar
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1/4 teaspoon salt (I only use a pinch)
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1/4 teaspoon fresh ground pepper (I use lemon pepper)
Instructions
- Combine orange juice and cranberries in a small bowl. Let stand for 15 minutes.
- Combine wheat berries, apple and pecans (and grapes if using) in a large bowl; stir gently.
- Drain the cranberries, reserving the juice. Stir the cranberries into the wheat berry mixture.
- Whisk the reserved orange juice, vinegar and oil in a small bowl until combined. Add Agave/honey if using. Season with salt and pepper. Pour over the salad and stir gently to coat.
- Refrigerate for at least 30 minutes to allow the flavors to combine.
- Serve cold or at room temperature.