Blueberry-Wheat Berry Salad

Blueberry-Wheat Berry Salad:

From San Diego State University’s Executive Chef David McHugh, SDSU Dining Services


  • Hard winter wheat berries 1-1/2 cups,
  • Celery, finely chopped 1/2 cup,
  • Flat-leaf parsley, finely chopped 1/2 cup,
  • Scallions, finely chopped with some green 1/4 cup,
  • Fresh lemon juice 3 tablespoons,
  • Vegetable oil 2 tablespoons,
  • Salt 3/4 teaspoon,
  • White pepper 1/4 teaspoon,
  • Fresh blueberries 1-1/2 cups,
  • Dried blueberries 1/2 cup,
  • Walnuts, toasted, chopped 1/2 cup,


  1. Rinse and drain wheat berries. In a large saucepan, place wheat berries and cover with 2 inches water; bring to boil; cover pan, reduce heat to simmer and cook until chewy, about 1 hour. Drain, rinse and allow to cool.
  2. Place cooked, cooled wheat berries in a large bowl; stir in celery, parsley, scallions, lemon juice, oil, salt and pepper. Add fresh blueberries, dried blueberries and walnuts; toss just to combine.
  3. Chill until service.

 Number of servings (yield): 6 servings

, , , , , ,

No comments yet.

Leave a Reply