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Blueberry-Wheat Berry Salad
Salads & Appetizers

Blueberry-Wheat Berry Salad

6 servings


1-1/2 cups (375 mL) hard winter wheat berries
1/2 cup (125 mL) finely chopped celery
1/2 cup (125 mL) chopped parsley
1/4 cup (60 mL) chopped scallions, with some green
3 tablespoons (40 mL) fresh lemon juice
2 tablespoons (25 mL) vegetable oil 
3/4 teaspoon (4 mL) salt
1-1/2 cup (375 mL) fresh blueberries
1/2 cup (125 mL) dried blueberries
1/2 cup (125 mL) toasted, chopped walnuts 


Rinse and drain wheat berries. Place wheat berries in a large saucepan and add water to cover 2 inches above the wheat berries; bring to boil. Cover pan, reduce heat to simmer and cook until chewy, about 1 hour. Drain, rinse and allow to cool. Place cooked, cooled wheat berries in a large bowl; stir in celery, parsley, scallions, lemon juice, oil and salt. Add fresh blueberries, dried blueberries and walnuts; toss just to combine. Serve immediately or chill before serving.