Oranges and cranberries add a sweet and tart flavour to this delicious summer salad.

 

Ingredients

For the salad

• 2 cups uncooked wheatberries
• 4 oranges, peeled and cut into segments
• 1/2 cup diced cucumber
• 1/2 cup diced celery
• 1/2 cup chopped dried cranberries
• 1/2 red onion, finely chopped
• Zest of 1 orange
• 1/2 cup chopped walnuts
• 1/4 cup chopped fresh mint
• Sea salt and freshly ground black pepper to taste
• Chopped fresh parsley for garnish

For the dressing

• 3 tbsp orange juice
• 2 tbsp apple cider vinegar
• 1/4 cup walnut oil
• 2 tsp Dijon mustard

Directions

1 Rinse the wheatberries with water and drain.

2 Place in a bowl, cover with cold water and let stand for 8 hours or up to overnight. Rinse the wheatberries well and drain thoroughly.

3 Place the wheatberries in a medium saucepan and cover with water. Bring to a boil, then reduce the heat and simmer for 1 hour or until al dente.

4 Rinse, drain and set aside to cool. Combine the cooled wheatberries, orange segments, cucumber, celery, cranberries, onion, orange zest, walnuts and mint. Toss to combine.

5 In a small bowl, whisk together the orange juice, apple cider vinegar, walnut oil and Dijon.

6 Drizzle the dressing over the salad and toss to combine. Add sea salt and freshly ground black pepper. Top with the parsley and serve immediately.

Prep and cook time: 9 hours.
Serves: 8.