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Wheat Berry Waldorf Salad|Craving Something Healthy

Wheat Berry Waldorf Salad

Servings 4 large servings



  • 6 unpeeled garlic cloves
  • 2 large Vidalia or other sweet onions (1 1/2 pounds), peeled and quartered
  • 1 cup olive oil plus 1 tablespoon to toss with onions
  • 1/2 cup apple cider vinegar
  • 1/4 cup fresh lemon juice
  • 1 tablespoon honey
  • Kosher salt and fresh ground pepper
  • water as needed to thin dressing


  • 1 1/2 cups cooked wheat berries
  • 8 cups lightly packed salad greens
  • 2 large sweet apples Gala or Fuji, unpeeled, quartered and cut into 3/4-inch cubes
  • 1 1/2 cups red grapes
  • 3 stalks of celery trimmed and cut into 1/2-inch pieces
  • 3/4 cup toasted pecans roughly chopped
  • 3 ounces of blue cheese crumbled



  • Preheat oven to 425 degrees. Wrap the garlic cloves lightly in foil and set on a baking sheet. Toss the onions with 1 tablespoon oil and arrange in a single layer on a baking sheet. Roast for about 1 hour, or until garlic is softened, and onions are soft and lightly charred all over. Turn onions halfway through so they cook evenly.
  • Remove pan from oven and let cool.
  • When garlic is cool enough to handle, squeeze cloves from their peels, and place in the bowl of a food processor, along with onions, oil, vinegar, lemon juice and honey. Process until dressing is smooth.
  • Season with salt and pepper, and add water if a thinner consistency is desired.
  • Pulse a few more times to combine.


  • Place salad greens, wheat berries, chopped apples, grapes and celery in a large bowl. Add as much dressing as desired to coat and toss well to combine.
  • Garnish salad with blue cheese and pecans.


Dressing is slightly adapted from Food and Wine
Extra dressing will keep for up to 4 days in the refrigerator