Herbed Wheat Berry Salad With Apricots And Almonds


  • Prep Time40 mins
  • Total Time50 mins
  • Makes6 servings
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


  • 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.

  • 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.