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U.S. Highbush Blueberry Council

Blueberry Wheat Salad

Blueberry-Wheat Berry Salad

Recipe by Executive Chef David McHugh, SDSU Dining Services


  • 1-1/2 cups hard winter wheat berries
  • 1/2 cup celery, finely chopped
  • 1/2 cup flat-leaf parsley, finely chopped
  • 1/4 cup scallions, finely chopped with some green
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons vegetable oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1-1/2 cups fresh blueberries
  • 1/2 cup dried blueberries
  • 1/2 cup walnuts, toasted, chopped


  1. Rinse and drain wheat berries. In a large saucepan, place wheat berries and cover with 2 inches water; bring to boil; cover pan, reduce heat to simmer and cook until chewy, about 1 hour. Drain, rinse and allow to cool.
  2. Place cooked, cooled wheat berries in a large bowl; stir in celery, parsley, scallions, lemon juice, oil, salt and pepper. Add fresh blueberries, dried blueberries and walnuts; toss just to combine.
  3. Chill until service.

Number of servings (yield): 6

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