Pressure Cooker Wheat Berry Salad
A hearty, chewy wheat berry salad tossed with dried cranberries, toasted pecans, celery, and a bright apple cider vinaigrette — a nutritious and satisfying grain salad that gets better as it sits. Plan ahead: cool the wheat berries completely before assembling.
Ingredients
- 1.5 cups hard wheat berries, rinsed
- 4 cups water
- 1 tsp salt (for cooking)
- 1/2 cup pecans, roughly chopped
- 1/2 cup dried cranberries
- 2 celery stalks, thinly sliced
- 4 green onions, thinly sliced
- 1/4 cup fresh flat-leaf parsley, chopped
- 2 tbsp apple cider vinegar
- 3 tbsp extra-virgin olive oil
- 2 tsp Dijon mustard
- 2 tsp pure maple syrup
- 1/2 tsp salt (for dressing)
- 1/4 tsp freshly ground black pepper
Instructions
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1
Place 1.5 cups rinsed hard wheat berries in the pressure cooker with 4 cups water and 1 tsp salt (for cooking).
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2
Lock the lid and cook on high pressure for 30 minutes. Allow a natural pressure release for 10 minutes, then carefully release any remaining pressure.
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3
Drain any excess water and spread the wheat berries on a baking sheet to cool completely, about 20 minutes.
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4
While the wheat berries cool, toast 1/2 cup roughly chopped pecans in a dry skillet over medium heat for 3-4 minutes, stirring often, until golden. Remove from heat and let cool.
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5
Make the dressing: whisk together 2 tbsp apple cider vinegar, 3 tbsp extra-virgin olive oil, 2 tsp Dijon mustard, 2 tsp pure maple syrup, 1/2 tsp salt (for dressing), and 1/4 tsp freshly ground black pepper until emulsified.
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6
In a large bowl, combine the cooled wheat berries, toasted pecans, 1/2 cup dried cranberries, 2 thinly sliced celery stalks, 4 thinly sliced green onions, and 1/4 cup chopped fresh flat-leaf parsley.
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7
Pour the dressing over the salad and toss well. Taste and adjust seasoning. Serve at room temperature or chilled.