Herbed Wheat Berry Salad With Apricots And Almonds



40 min


50 min



Herbed Wheat Berry Salad With Apricots And Almonds

(Recipes and food styling by Eshun Mott; produced by Aimee Nishitoba; photography by Christie Vuong; prop styling by Madeleine Johari)

Satisfyingly chewy and high in protein, wheat berries make a great base for a room temperature side dish. This salad keeps well and leftovers are great for lunch, but we recommend assembling it right before serving for the best flavour and texture.—Eshun Mott


  • 2 cups hard wheat berries
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp apple cider vinegar
  • 2 tsp honey
  • salt and pepper , to taste
  • 1/2 cup chopped toasted almonds
  • 1/2 cup chopped dried apricots
  • 1/2 cup chopped parsley
  • 1/4 cup chopped mint
  • 1/4 cup chopped green onion


  1. Bring a large pot of salted water to a boil. Add wheat berries and return to a simmer. Cook until grains are tender, 30 to 40 min. Drain and spread out on a rimmed baking sheet to cool completely.
  2. Whisk oil, vinegar and honey together in a large serving bowl. Add wheat berries and stir. Season with salt and pepper. Add most of almonds, apricots, parsley, mint and green onions (reserving a little of each). Just before serving, sprinkle with reserved ingredients.