This recipe makes healthy look good. A fun mixture of grains, cherries, and nuts—the salad is almost entirely crafted from whole foods.
The recipe begins with a base of wheat and barley—the high-fiber staples of the grain world. Then come the nuts—toasted pecans and Chukar’s Nuts over Bings™. Top it all with feta and a round of Columbia River Tart Cherries for the food pyramid in a salad bowl.
Try serving Whole Berry Salad with grilled salmon for an easy summer meal. This recipe would also be a nice addition to a Father’s Day celebration. Why not mix up a batch and let us know how your family liked it?
Whole Berry Salad
By Published: May 17, 2011
- Yield: 8-10 Servings
- Prep: 15 mins
- Cook: 45 mins
This recipe makes healthy look good. A fun mixture of grains, cherries, and nuts—the salad is almost entirely crafted from whole …
Ingredients
- ½ cup wheat berries
- ½ cup pearled barley
- 10 ounces garbanzo beans canned or pre-cooked
- ¼ bundle parsley torn
- ½ cup onion chopped
- ½ cup pecans chopped and toasted
- ½ cup Chukar Columbia River Tart Cherries
- ½ cup Chukar Nuts over Bings
- ½ cup feta cheese crumbled
- ¼ cup extra-virgin olive oil
- ⅛ cup red wine vinegar
- ⅛ cup lemon juice
- salt
- pepper
- red wine
Instructions
- Simmer wheat and barley for 45 minutes until tender. Drain and place in large bowl.
- Meanwhile lightly toast pecans (10 minutes at 200°F). Rinse and drain garbanzo beans and add to bowl. Add chopped onions, parsley, pecans, Tart cherries and Nuts over Bings.
- Dress with olive oil, red wine vinegar, lemon juice and salt, pepper and red wine to taste. Top with feta cheese.
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