Pear Walnut Wheat Berry Salad

Ingredients

• 7 cups water
• 2 cups wheat berries
• 1/2 cup chopped walnuts
• Raspberry Vinaigrette:
• 1/2 cup canola oil
• 1/2 cup raspberry wine vinegar
• 1/2 cup raspberry preserves
• 2 teaspoons Dijon mustard
• 1/4 teaspoon dried oregano
• 1/4 teaspoon ground black pepper
• Salad:
• 1 firm pear, cored and diced
• 1/2 cup crumbled Gorgonzola cheese
• 1/2 cup dried cranberries
• 3 green onions, chopped

Directions

Bring water and wheat berries to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the wheat berries are tender, 45 minutes to 1 hour. Drain any excess water and cool.

Preheat oven to 375 degrees F (190 degrees C). Spread walnuts onto a baking sheet.

Bake walnuts in the preheated oven until toasted and fragrant, 5 to 10 minutes. Remove pan from oven and cool.

Whisk canola oil, raspberry wine vinegar, raspberry preserves, mustard, oregano, and black pepper together in a bowl until vinaigrette is smooth. Measure 1/2 cup vinaigrette and store remaining vinaigrette in an airtight container in the refrigerator for another use.

Combine wheat berries, walnuts, pear, Gorgonzola cheese, cranberries, and green onions in a large bowl. Drizzle 1/2 cup vinaigrette over wheat berries mixture; toss to coat. Refrigerate for flavors to blend, about 30 minutes.