Cinnamon-Soaked Wheat Berry Salad Recipe

Name: Cinnamon-Soaked Wheat Berry Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup wheat berries; 1 2-inch cinnamon stick; 1/4 tsp. coarse sea salt; 3 medium carrots, peeled and cut into 1/4-inch dice; 1 heaping cup thinly sliced dried apricots; 1/2 cup toasted slivered almonds; 6 Tbs. chopped cilantro; 3 Tbs. apple cider vinegar; 3 Tbs. olive oil; 1 Tbs. lemon juice; 1 heaping tsp. Dijon mustard; 1 tsp. pure maple syrup; 1/4 tsp. ground cinnamon

Servings: persons

1 cup wheat berries
1 2-inch cinnamon stick
1/4 tsp. coarse sea salt
3 medium carrots, peeled and cut into 1/4-inch dice
1 heaping cup thinly sliced dried apricots
1/2 cup toasted slivered almonds
6 Tbs. chopped cilantro
3 Tbs. apple cider vinegar
3 Tbs. olive oil
1 Tbs. lemon juice
1 heaping tsp. Dijon mustard
1 tsp. pure maple syrup
1/4 tsp. ground cinnamon

1
To make Salad: Soak wheat berries and cinnamon stick in 3 cups water 8 hours, or overnight.
2
Bring wheat berries, cinnamon, and soaking water to a boil in medium saucepan.
3
Reduce heat to medium-low, cover, and simmer 1 hour, or until tender but still chewy.
4
Drain off remaining liquid, if necessary; remove cinnamon stick; and set aside.
5
Meanwhile, bring salt and 1 qt.
6
water to a boil.
7
Add carrots, and cook 2 minutes, or until tender.
8
Drain, and plunge in bowl filled with ice water to stop cooking.
9
Drain again.
10
Toss carrots with wheat berries, apricots, almonds, and cilantro in bowl.
11
To make Dressing: Blend all ingredients in blender until creamy.
12
Season with salt and pepper, if desired, and stir into Salad.
13
Cover, and chill 1 hour to allow flavors to marry.
14
Remove Salad from refrigerator 30 minutes before serving.

931

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup wheat berries, 1 2-inch cinnamon stick, 1/4 tsp. coarse sea salt, 3 medium carrots, peeled and cut into 1/4-inch dice, and more.

Yes, Cinnamon-Soaked Wheat Berry Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Cinnamon-Soaked Wheat Berry Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions