(This recipe first appeared in the October print edition of the Hendersonian.)
Although you can prepare this salad anytime during the year, I always think of this as a fall salad. Cranberries are a seasonal favorite of mine. I originally ate a salad similar to this at a cafe’ in Louisville years ago. I enjoyed it so much, I recreated it.
Wheat berries are usually found in bulk food sections of the grocery store with other grains. If you can’t find wheat berries, farro or quinoa could be substituted. This is a great side for turkey sandwiches the day after Thanksgiving…