| Prep: 15 mins | Cook: 60 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 245 | 10g | 1g | 36g |
| sugars | fibre | protein | salt |
| 10g | 6g | 7g | 0.05g |
Why I Love Canadian Vegan Wheat Berry and Cranberry Salad
When it comes to a simple, yet vibrant and nutritious meal, there are few that can rival the Vegan Wheat Berry and Cranberry Salad. Rooted in the fertile soil of Canadian cuisine, this recipe embodies the best of wholesome ingredients and tantalizing flavor profiles. Whether you’re new to the world of plant-based eating or a seasoned vegan, this salad is bound to become a household favorite. The range of ingredients, from dried cranberries to fresh parsley, coalesce in a bowl of pure delight.
A Salad that Nurtures and Nourishes
With ingredients that nourish the body and comfort the soul, the Vegan Wheat Berry and Cranberry Salad echoes the essence of my favorite dishes from sunny California. Healthy, hearty, and utterly delicious, this salad serves up an effortless blend of sweet, tart, and savory flavors that you might find in traditional Canadian cuisine. The whole wheat berries add a deep, nutty flavor and satisfying chew, while the dried cranberries lend a natural sweetness balanced by the zing of apple cider vinegar.
Shared Tastes, Shared Values
Looking around, I have been incredibly inspired by chefs who aren’t afraid to experiment, like Jamie Oliver. His commitment to healthy, homemade meals that are accessible for all is something that I strive to bring to my own culinary creations. The Vegan Wheat Berry and Cranberry Salad is one such recipe that encapsulates that very spirit of mindful, thoughtful cooking.
Pair this delightful salad with a rich, hearty soup or a grilled vegetable sandwich for an unforgettable meal. It’s an ideal choice for lunchboxes or dinner tables, catering to the varied palates of my three adopted children and loved ones alike.
Give the recipe a whirl, savor every bite, and feel the love that went into creating this Vegan Wheat Berry and Cranberry Salad. I have no doubt that it will find a special place in your meal rotation, just as it has in mine.
What You’ll Need
- 1 cup dry wheat berries
- 2 cups water
- 1/3 cup orange juice
- 1/3 cup cranberries, dried
- 1/3 cup chopped walnuts
- 2 green onions, finely chopped
- 1 rib celery, finely chopped
- 1/2 cup chopped parsley
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- 2 tablespoons maple syrup
- Salt and ground black pepper to taste
Method
Step One
Using a medium saucepan, bring the wheat berries and water to a boil. Once boiling, reduce your heat to low, cover the saucepan, and let it simmer for about 1 hour, or until the wheat berries are tender. Remember to stir occasionally to prevent sticking.
Step Two
While the wheat berries are simmering, begin preparing the rest of your ingredients. Finely chop your green onions and celery rib, and roughly chop your walnuts. Measure out your dried cranberries and set all these ingredients aside.
Step Three
Once your wheat berries are cooked and tender, drain any excess water and allow them to cool slightly.
Step Four
In a large bowl, combine the cooked wheat berries with the chopped walnuts, green onions, celery, parsley, and dried cranberries. Toss to combine thoroughly.
Step Five
In a small bowl, whisk together the orange juice, olive oil, apple cider vinegar, and maple syrup. Pour this dressing over your salad mix and toss again to coat everything evenly. Finally, season the salad with salt and black pepper to taste.
Step Six
It’s best to let the salad sit for a while before serving to allow the flavors to meld together. You can either serve this salad warm at room temperature or chilled, according to your preference.
