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Wheat Berry Salad with Pomegranate and Pine Nuts

(recipe, Marcella Robin)


Gorgeous seasonal salad with a surprising texture.


  1. 2½ cups cooked wheat berries
  2. 1 whole pomegranate, seeded (reserve ¼ of the seeds for the dressing)
  3. ¼ cup pine nuts, toasted
  4. Dressing
  5. 2 Chipotle Chilies in adobo sauce, diced
  6. ¼ cup Sherry vinegar
  7. 2 TBS pomegranate Juice (squeezed from ¼ of the reserved pomegranate seeds)
  8. 2 TBS maple Syrup
  9. ¼ cup olive oil


  1. Prepare the dressing by combining all of the ingredients, except the oil, in a food processor. Blend until smooth. With the motor running, slowly drizzle in the oil until smooth and creamy. Salt and Pepper to taste.
  2. Combine cooked wheat berries, toasted pine nuts, and remaining pomegranate seeds in a bowl. Toss with dressing and serve.
  3. NOTE: this recipe developed in collaboration with Stephanie Gorman