Pear and walnut wheatberry salad

    1 hour 30 min

    Pear slices, toasted walnuts, Gorgonzola cheese and wheatberries are tossed in a homemade raspberry vinaigrette to create a hearty winter salad.

    1 person made this

    Serves: 6 

    • 1.75L water
    • 475g wheatberries
    • 60g chopped walnuts
    • Vinaigrette
    • 120ml rapeseed oil
    • 120ml wine vinegar
    • 175g raspberry jam
    • 2 teaspoons Dijon mustard
    • 1/4 teaspoon dried oregano
    • 1/4 teaspoon freshly ground black pepper
    • Salad
    • 1 firm pear, cored and diced
    • 75g crumbled Gorgonzola cheese, or to taste
    • 60g dried cranberries
    • 3 spring onions, chopped

    Prep:15min  ›  Cook:45min  ›  Extra time:30min  ›  Ready in:1hr30min 

    1. Bring water and wheatberries to the boil in a saucepan. Reduce heat to medium-low; cover and simmer until the wheatberries are tender, 45 minutes to 1 hour. Drain any excess water and cool.
    2. Preheat oven to 190 C / Gas 5. Spread walnuts on a baking tray.
    3. Bake walnuts in the preheated oven until toasted, 5 to 10 minutes. Remove tray from oven and cool.
    4. Whisk oil, wine vinegar, raspberry jam, mustard, oregano and black pepper together in a bowl until vinaigrette is smooth. Measure out 120ml vinaigrette and store remaining vinaigrette in an airtight container in the fridge for another use.
    5. Combine wheatberries, walnuts, pear, Gorgonzola cheese, cranberries and spring onions in a large bowl. Drizzle 120ml vinaigrette over wheatberries mixture; toss to coat. Refrigerate for flavours to blend, about 30 minutes.

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    Reviews in English (1)


    I made this according to recipe except with red wine vinegar and blackberry jam since that's what I had on hand. Everyone raved about this! Will definitely keep as a regular.  -  01 Oct 2017  (Review from Allrecipes US | Canada)