Cranberry Pecan Wheat Berry Salad

New year. January. The daycare is back from holiday break and the kids came in Monday needing two things equally: structure and gentleness. The holidays are hard for some of them and easy for others and you cannot always tell which is which until they come through the door. I know some of what to look for. I look for the ones who are very loud when they are usually quiet, and the ones who are very quiet when they are usually loud. Both of those can mean the same thing.

Tyler and I had a long Sunday afternoon talking about where to live. He has a rental, I have a rental, we need a new rental that fits both of us. Millbrook makes sense because it is close to his work and not too far from mine and it is close to Gloria. We are looking at duplexes and small houses. I have never had a home that was chosen. Every place I lived was assigned to me. I am choosing the next one. That is enormous.

I told Gloria we were looking for a place in Millbrook. She said good. Then she said you will be closer. She did not mean closer to her, she meant geographically, but also she meant closer in the way that everything you want nearby keeps you from floating. She is very good at meanings within meanings.

Made black-eyed peas for New Year good luck. Traditional. I did not grow up with that tradition but I married into the idea of it and now it is mine. Destiny ate hers and asked if they were working. I said yes, I believed they were working. She said good. She ate the whole bowl.

The black-eyed peas were for luck, and I believe in that now the way I believe in most things I married into — fully, and by choice. But the salad I kept coming back to that week was this one, because it felt like what January actually asks for: something with texture and substance, something that takes a little time, something that carries sweetness and a little bite all at once. Wheat berries are not in a hurry. Neither am I, this year.

Prep Time: 15 minutes | Cook Time: 1 hour | Total Time: 1 hour 15 minutes | Servings: 6

Ingredients

1 cup hard red wheat berries, rinsed
3 cups water or low-sodium vegetable broth
1/2 cup dried cranberries
1/2 cup pecans, roughly chopped and toasted
1/4 cup red onion, finely diced
1/4 cup fresh flat-leaf parsley, chopped
3 tablespoons olive oil
2 tablespoons apple cider vinegar
1 tablespoon honey or maple syrup
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Instructions

Cook the wheat berries. Combine rinsed wheat berries and water (or broth) in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 50–60 minutes until the berries are tender but still pleasantly chewy. Drain any excess liquid and spread onto a baking sheet to cool for 10 minutes.
Toast the pecans. While the wheat berries cook, spread chopped pecans in a dry skillet over medium heat. Toast for 3–4 minutes, stirring frequently, until fragrant and lightly golden. Remove from heat and set aside.
Make the dressing. In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until emulsified.
Combine the salad. In a large bowl, toss the cooled wheat berries with dried cranberries, toasted pecans, red onion, and parsley. Pour the dressing over the top and toss to coat evenly.
Rest and serve. Let the salad sit for at least 10 minutes before serving so the flavors can meld. Serve at room temperature or chilled. Keeps well in the refrigerator for up to 4 days.

Nutrition (per serving)

Cranberry Pecan Wheat Berry Salad — Something Good to Carry Into the New Year