This whole-grain salad can also be made with farro or freekeh — each has their own unique earthy flavor which complements the aromatic hazelnuts.
Toasting nuts refreshes the natural oils in the nuts making them more aromatic and improving their crunch. Toasted
pecans can also be used if hazelnuts are not available.
Recipe courtesy of The Giving Table.
Ingredients
Servings 6
Salad
- 4 ounces whole hazelnuts
- 1 cup wheat berries
- 3½ cups water or to cover
- ¼ teaspoon kosher salt plus more to taste
- 1½ cups halved red grapes
- 2 –3 scallions thinly sliced
- 3 Tablespoons minced fresh mint
- 2 Tablespoons minced fresh parsley
- freshly ground black pepper to taste
- ⅓ –½ cup crumbled feta or blue cheese optional
Dressing
- 2 Tablespoons white wine vinegar
- 2 Tablespoons freshly squeezed lemon juice from 1 lemon
- 1 teaspoon Dijon mustard
- 1½ Tablespoons minced shallot from about ½ small shallot
- 2 teaspoons honey
- ¾ teaspoon kosher salt or more to taste
- freshly ground black pepper to taste
- ½ cup olive or grapeseed oil scant
Nutritional Facts
Nutrition Facts
Wheat Berry Salad with Grapes and Hazelnuts
Amount per Serving
Calories
430
% Daily Value*
Fat
30
g
46
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
22
g
Cholesterol
0.05
mg
0
%
Sodium
408
mg
18
%
Potassium
251
mg
7
%
Carbohydrates
37
g
12
%
Fiber
7
g
29
%
Sugar
9
g
10
%
Protein
8
g
16
%
Vitamin A
288
IU
6
%
Vitamin C
8
mg
10
%
Calcium
58
mg
6
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Toast nuts: Preheat oven to 325°F. Prepare a sheet pan lined with aluminum foil; spread hazelnuts in an even layer on sheet pan . Bake for 12–15 minutes — skins should appear flaking and cracked. Remove from oven, cool, and rub nuts with fingertips or dish towel to remove skins. Coarsely chop and set aside.
- Cook wheat berries: Place wheat berries in a large dry saucepan over medium heat. Toast briefly for about 2–3 minutes. Add water to cover and ¼ teaspoon salt. Bring to a rolling boil over medium-high heat, then reduce heat to low, cover, and simmer for 45–55 minutes or until tender . Wheat berries should be tender with a bite, but not mushy. Drain; set aside. (Alternatively, wheat berries can be prepared in an electric pressure cooker on high pressure for 20–22 minutes.)
- Prepare dressing: Combine vinegar, lemon juice, mustard, shallot, honey, salt, and pepper in a mixing bowl. Whisk to blend. Slowly drizzle in oil while continuously whisking to blend until emulsified. Season to taste with salt and pepper as needed.
- Dress: Pour dressing over warm wheat berries, tossing to coat. Add remaining ingredients and mix to blend. Season to taste with salt and pepper. Fold in reserved chopped hazelnuts. Serve at room temperature.
