Blueberry-Wheat Berry Salad

Blueberry Wheat Berry Salad


Executive Chef David McHugh, SDSU Dining Services


  • Hard winter wheat berries 1-1/2 cups
  • Celery, finely chopped 1/2 cup
  • Flat-leaf parsley, finely chopped 1/2 cup
  • Scallions, finely chopped with some green 1/4 cup
  • Fresh lemon juice 3 tablespoons
  • Vegetable oil 2 tablespoons
  • Salt 3/4 teaspoon
  • White pepper 1/4 teaspoon
  • Fresh blueberries 1-1/2 cups
  • Dried blueberries 1/2 cup
  • Walnuts, toasted, chopped 1/2 cup



  • Rinse and drain wheat berries. In a large saucepan, place wheat berries and cover with 2 inches water; 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, salt and pepper. Add fresh blueberries, dried blueberries and walnuts; toss just to combine.
  • Chill until service.


Quick notes

Number of servings (yield): 6 servings

Recipe courtesy of U.S. Highbush Blueberry Council”

Family Tree Farms - Our Mission is to Consistently Produce, Package and Market the Most Flavorful Fruit in the World.