A delightful and refreshing salad combining the wholesome texture of wheat berries with the sweetness of berries and the crunch of nuts.
Soak the dried cranberries in a small bowl with warm water for about 15 minutes.
Soaking the cranberries softens them and enhances their flavor.
In a large bowl, combine the cooked wheat berries, chopped apple, halved grapes, and pecan halves.
Ensure the apple is chopped into bite-sized pieces for easy eating.
Drain the cranberries and add them to the wheat berry mixture.
Reserve the soaking liquid for a potential addition to the dressing.
In a small bowl, whisk together the raspberry-infused vinegar, blueberry-pomegranate-infused vinegar, and olive oil. Season with salt and pepper to taste.
Taste the dressing and adjust the seasoning as needed.
Pour the dressing over the salad and toss gently to coat all ingredients evenly.
Toss gently to avoid breaking the apple pieces.
Refrigerate the salad for at least 30 minutes to allow the flavors to meld.
Cover the bowl with plastic wrap to keep the salad fresh.
Serve the salad cold or at room temperature, garnished with additional pecans if desired.
This salad pairs well with a light soup or grilled protein.
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