A delightful and nutritious salad featuring wheat berries, dried fruits, and a tangy dressing.
Rinse the wheat berries thoroughly and soak them in water overnight in a medium bowl.
Soaking the wheat berries overnight reduces cooking time and ensures even cooking.
Drain the soaked wheat berries and cook them in a saucepan with 3 cups of water until tender, about 1 hour.
Check the wheat berries for tenderness; they should have a slight chew.
Drain any excess water from the cooked wheat berries and let them cool.
Spread the wheat berries on a tray to cool faster.
Chop the red onion and soak it in hot water for 2-3 minutes, then drain.
Soaking the onion in hot water mellows its sharpness.
Combine the cooked wheat berries, onion, diced apple, raisins, cranberries, poppy seeds, and walnuts in a large bowl.
Ensure all ingredients are evenly distributed for consistent flavor.
Whisk together the olive oil, vinegar, honey, salt, and pepper in a small bowl.
Taste the dressing and adjust the seasoning to your preference.
Pour the dressing over the salad and toss to combine.
Toss gently to avoid breaking the apple pieces.
Let the salad sit for at least 4 hours or overnight to allow the flavors to meld.
Cover the bowl with plastic wrap to keep the salad fresh.
Serve the salad at room temperature and enjoy.
Garnish with additional poppy seeds or a drizzle of honey for presentation.
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