Wheat Berry Salad with Red Fruit

Ingredients

• 1/3 cup freshly squeezed orange juice
• 1/3 cup dried cranberries
• 3 cups Cooked Wheat Berries (recipe follows)
• 1 large Fuji apple, unpeeled, diced
• 1/2 cup pecan halves, toasted (see Tip) and coarsely chopped
• 3 tablespoons raspberry vinegar
• 3 tablespoons extra-virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper

Directions

Combine orange juice and cranberries in a small bowl. Let stand for 15 minutes.

Combine Cooked Wheat Berries, apple and pecans 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. 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.

To toast pecans, spread nuts onto a baking sheet and bake at 350 degrees F, stirring once, until fragrant, 7 to 9 minutes.

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