If you’ve been following me for the past few years, you’ve noticed that I get super excited for everything Fall: sights, sounds, flavors, fashion, EVERYTHING. It’s my favorite season of the year, and that’s putting it lightly.
Since my *Fall Fever* is hitting me a bit early this year, I thought I’d ease you into the spirit with a deliciously healthy and light recipe for Wheatberry Waldorf Salad. I originally found this bad boy on the Whole Foods Recipe App when I was in college, and with my own little tweaks I’ve been making it seasonally ever since! Yes, it’s that good. *NOTE* plan to make this recipe for the next day – requires overnight soaking.
• 2 cups uncooked wheat berries
• 1 cup chopped walnuts
• 2 medium apples, cored and chopped — Use a crunchy, firm, sweet-tart apple (like Granny Smith or Gala)
• 1 cup seedless raisins
• 1 cup finely chopped parsley (optional)
• 1/4 cup apple cider vinegar
• 1/2 cup spiced apple cider
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cinnamon
• 3 tbsp extra virgin olive oil
• 2 tbsp lemon juice
1. Put wheat berries into a large bowl, cover with at least 2 inches of water and set aside to let soak overnight. Drain well.
2. Put 7 cups water into a medium pot and bring to a boil. Add wheat berries, reduce heat and simmer, uncovered, for about 50 minutes, or until cooked through. (Wheat berries retain a firm, chewy texture when cooked.) Drain and set aside to let cool.
3. Transfer wheat berries to a large bowl. Add walnuts, apples, raisins, parsley, vinegar, apple cider, salt, pepper, nutmeg, cinnamon, olive oil and lemon juice and mix everything together thoroughly. Voila! Enjoy as-is, or refrigerate for a cold salad.
Photo via my Instagram account