Curried Wheat Berry Salad with Almonds, Raisins, and Vegetables

by Diane, M.P.H, M.S.

Wheatberry Salad


  • 1 cup uncooked wheat berries
  • 1/2 cup fresh lemon juice, or juice of 2 large lemons
  • 1.5-2 teaspoons ground cinnamon
  • 1.5-2 teaspoons ground cumin or medium curry powder
  • 1-2 red and yellow bell peppers, diced
  • 1-2 carrots, chopped or shredded
  • 1-2 celery stalks, diced
  • 2 pints grape tomatoes, cut in half
  • 1/2 cup raisins
  • 1/2 cup toasted, slivered almonds (You may substitute finely chopped pecans, walnuts, or other nuts, if almonds are not available)
  • 1/2 cup chopped fresh parsley
  • 1 (15-ounce) can black beans, rinsed and drained or 1 cup frozen edamame (without shells), cooked and cooled (optional)
  • 1/2 cup crumbled feta cheese (optional)
  • Freshly ground black pepper
  • Balsamic vinegar to taste, about 2-3 tablespoons


  1. Soak berries at least 8 hours or overnight in 3 cups water.
  2. Bring berries, with soaking liquid, to a boil.
  3. Reduce heat and simmer, uncovered, until tender but chewy, about 45-60 minutes.
  4. Drain if necessary. Transfer wheat berries to a large mixing bowl.
  5. Lightly toast chopped or slivered nuts.*
  6. Stir in cinnamon, cumin or curry powder, and lemon juice. Add vegetables, fruits, nuts, parsley, beans or feta cheese.
  7. Season with pepper and balsamic vinegar to taste.

*To toast nuts:

  • In oven: Spread nuts on an ungreased baking sheet and toast in a 325 F. degree oven for 3-6 minutes, depending on size of the nuts, checking and stirring often to prevent burning.
  • On stovetop: Place nuts in a dry skillet over medium heat and cook, stirring or shaking pan frequently to prevent burning, until nuts just begin to release their fragrance, about 4 minutes.

Avoid over-toasting nuts, since they will continue to cook for a minute or more after removal from heat and darken and become crisper as they cool. Transfer hot nuts to a dish or cool baking sheet immediately after toasting.


May you live many years in good health!

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