Wheat Berry-Cranberry Salad

• 1 1/2 cups uncooked wheat berries (hard winter wheat)
• 1 teaspoon salt, divided
• 1 cup fresh cranberries
• 1/4 cup maple syrup
• 1/4 cup cranberry juice
• 2 tablespoons olive oil
• 1 tablespoon white wine vinegar
• 2 teaspoons Dijon mustard
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup diced celery
• 1/3 cup thinly sliced green onions
• 1/3 cup chopped fresh flat-leaf parsley
• 1/3 cup chopped pecans, toasted

1. Place the wheat berries in a medium bowl, and cover with water to 2 inches above wheat berries. Cover and let stand 8 hours. Drain.
2. Place wheat berries and 1/2 teaspoon salt in a medium saucepan. Cover with water to 2 inches above wheat berries; bring to a boil. Cover, reduce heat, and cook 1 hour or until tender. Drain; cool to room temperature.
3. Combine cranberries and maple syrup in a small saucepan over medium heat; bring to a boil. Cook for 4 minutes or until cranberries pop, stirring frequently. Transfer to a large bowl; cool 10 minutes.
4. Add juice, oil, vinegar, mustard, pepper, and remaining 1/2 teaspoon salt to cranberry mixture; stir well to combine. Add wheat berries, celery, onion, parsley, and pecans to cranberry mixture; stir well. Serve at room temperature, or cover and chill.

uncooked wheat berries, salt, fresh cranberries, maple syrup, cranberry juice, olive oil, white wine vinegar, mustard, freshly ground black pepper, celery, green onions, parsley, pecans

Taken from www.myrecipes.com/recipe/wheat-berry-cranberry-salad (may not work)