Description
For the Salad
1 cup wheat berries, cooked and cooled
1/2 cup ricotta cheese
1/3 cup dried cranberries
1/4 cup toasted pecans, chopped
1/4 cup fresh parsley, chopped
1/4 cup crumbled feta cheese (optional)
1/2 small red onion, thinly sliced
For the Maple Vinaigrette
1/4 cup extra virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon pure maple syrup
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions
In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper until well combined.
In a large mixing bowl, combine cooked wheat berries, dried cranberries, toasted pecans, parsley, feta (if using), and red onion.
Drizzle the maple vinaigrette over the salad and toss to coat evenly.
Gently fold in ricotta cheese to create a creamy texture without overmixing.
Serve immediately or refrigerate for 20 minutes to let the flavors meld.
Prep Time: 10 minutes, Cooking Time: 25 minutes (for wheat berries), Total Time: 35 minutes, Kcal: 350 per serving, Servings: 4
