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Think cranberries are just a Thanksgiving Day table filler?

Think again.

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1. I have never (and probably will never) eat the canned cranberry sauce. If something comes out of a can and holds that shape, with the ripples down the sides, it makes me want to stay away.

2. Fresh cranberries are delicious! They deserve more respect and shouldn’t be relegated to being just a jiggling side dish.

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This dish has so much going on, but it all works together.

Chewy wheatberries, creamy chickpeas, fresh and crunchy zucchini. Tart cranberries, salty feta, decadent olive oil dressing.

Since so much of the flavor comes from the feta, cranberries, and dressing, feel free to toss in whatever veggies you have on hand. Grain salads are extremely versatile, which is one reason I love them.

Wheatberry Cranberry Salad

  • 1 cup fresh cranberries
  • 2 Tbsp maple syrup
  • 1-2 tsp fresh orange zest
  • 1.5 cups wheatberries
  • 2 zucchini, sliced
  • 1 cup chickpeas
  • 1/4 cup feta
  • 2 Tbsp olive oil
  • 1 Tbsp apple cider vinegar
  • 1 tsp dijon mustard
  • salt and pepper to taste
  1. Combine cranberries, maple, and orange zest in small sauce pan. Bring to a boil and let simmer 5-10 minutes or until most of the cranberries have popped. Take off heat and let cool.
  2. Bring 3 cups of water to a boil. Add in wheatberries, lower to a simmer and let cook 30-40 minutes.
  3. Once wheatberries are cooked, mix all ingredients in large bowl.
  4. Serve warm, cold, or at room temperature.

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