This Wheat Berry Salad with Mixed Berry Vinaigrette was created in partnership with California Giant Berry Farms. All opinions are my own.
Summer seemed to fly by and now September is here — back to school, back to work, back to routines. When my schedule fills up, I rely on a handful of make-ahead recipes so I can still eat well without spending a lot of time in the kitchen.
When California Giant asked me to develop a berry-forward recipe for the busy season, I knew a Wheat Berry Salad would be perfect. Tossed with mixed berries, toasted pecans, baby spinach, crumbled goat cheese, and a vibrant mixed berry vinaigrette, this salad is flavorful, filling, and easy to prepare ahead for lunches or entertaining.
What are Wheat Berries?
Wheat berries are whole, unprocessed wheat kernels — the intact grain that’s milled to make flour. As a whole grain, they provide fiber, B vitamins, and protein. Cooked until tender but still slightly chewy, wheat berries have a nutty flavor that pairs nicely with sweet, juicy strawberries and blueberries in salads.
Where Can I Buy Wheat Berries?
Find wheat berries in the whole-grain section of most grocery stores, either pre-packaged or loose in bulk bins. Varieties include Hard or Soft Red and Hard or Soft White, and sometimes spring or winter wheat. Those distinctions matter more for milling and baking than for salads — any variety works here, though cooking times may vary slightly. (The photos in this post show Hard Red Wheat.)
How to Cook Wheat Berries
Wheat berries are simple to cook on the stovetop or in an electric pressure cooker like an Instant Pot. Rinse them before cooking to remove any debris; soaking is not necessary. After cooking, cool and store wheat berries in an airtight container in the refrigerator for 3–4 days, or freeze for longer storage. They’re ideal for making ahead and using as needed.
Making Mixed Berry Vinaigrette
The mixed berry vinaigrette is a highlight of this salad. Using ripe strawberries and blueberries brings bright sweetness and natural acidity. The dressing also adds nutrients like vitamin C and fiber from the fruit. Blend the berries with honey, apple cider vinegar, olive oil, fresh mint and basil, salt, and pepper until smooth. The vinaigrette can be made a few days ahead; refrigeration will thicken it slightly due to fruit pectin — thin with a little water before serving if needed.
Meal Prepping Wheat Berry Salad For Work or School
This salad is excellent for meal prep. Pack components separately for the freshest texture: keep baby spinach, goat cheese, and dressing apart from the wheat berries, berries, and nuts. Use a sectioned salad container with a lidded dressing jar or portion ingredients side-by-side in a flat container and add the dressing when you’re ready to eat. If space is limited, the berries, nuts, and wheat berries can mingle — just protect the spinach and cheese so the greens don’t wilt and the cheese stays intact.
Wheat Berry Salad with Mixed Berry Vinaigrette
Ingredients
Mixed Berry Vinaigrette
- ¾ cup California Giant strawberries, tops removed
- ¼ cup California Giant blueberries
- 2 tablespoons honey
- ¼ cup apple cider vinegar
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ cup extra-virgin olive oil
- 3 large mint leaves
- 5 large basil leaves
Wheat Berry Salad
- 1 cup dried wheat berries, rinsed and drained
- 1 teaspoon olive oil
- 1 cup baby spinach, roughly chopped
- 1 cup California Giant strawberries, sliced or diced
- 1 cup California Giant blueberries
- ½ cup toasted pecans, roughly chopped
- ¼ cup fresh basil, roughly chopped
- 1 ounce goat cheese, crumbled
- kosher salt and freshly ground black pepper
Instructions
Make the Vinaigrette
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Combine strawberries, blueberries, honey, apple cider vinegar, salt, pepper, olive oil, mint, and basil in a blender or food processor. Blend until very smooth. Taste and adjust seasoning as needed. Store covered in the refrigerator for up to 3 days; shake or whisk before using.
Cook the Wheat Berries
Using the Instant Pot:
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Add 1 teaspoon olive oil to the insert and heat on Sauté. Stir in wheat berries and toast for 3–4 minutes until fragrant.
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Add 3 cups water and a pinch of salt. Cover and cook on HIGH pressure for 35 minutes. Quick-release, drain, and cool to room temperature.
On the Stove:
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Heat 1 teaspoon olive oil in a heavy-bottomed pot over medium-high heat. Stir in wheat berries and toast 3–5 minutes until beginning to brown.
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Add 3 cups water and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer 30–60 minutes until tender but still chewy. Timing depends on the wheat variety; check for doneness around 30 minutes. Drain and cool to room temperature.
Assemble the Salad
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In a large bowl, toss wheat berries, spinach, strawberries, blueberries, pecans, and basil. Add a few tablespoons of vinaigrette and toss to combine. Season with salt and pepper to taste.
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Top with crumbled goat cheese and drizzle additional vinaigrette as desired. Serve immediately.
Notes
MEAL PREP:
Cook wheat berries 3–4 days ahead and prepare vinaigrette up to 3 days before serving. Pack salad components separately when possible, keeping spinach, goat cheese, and dressing apart. Toss and dress the salad just before serving for the best texture.
Nutrition Estimate
Nutrition information is automatically calculated, so should only be used as an approximation.
Please note that our recipes use US customary measurements and have not been tested for high-altitude cooking or baking.