Food & Cooking Recipes Salad Recipes Wheat Berry Salad with Walnuts, Dates, and Celery Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 6 If you don't have time to soak the wheat berries overnight, do a quick soak: Put them in a pot of cold water, and bringthem to a boil. Remove from heat; let stand, covered, for 1 hour, and drain. Ingredients 8 ounces wheat berries (1 cup), soaked overnight and drained 3 tablespoons sherry vinegar 2 tablespoons fresh orange juice ½ teaspoon finely grated orange zest 2 tablespoons walnut oil 1 to 2 celery stalks, thinly sliced crosswise (1 1/2 cups) 1 cup walnuts, toasted and coarsely chopped ¾ cup finely chopped pitted dates Coarse salt and freshly ground pepper Directions Place soaked wheat berries in a large pot, fill with water, and bring to a boil. Reduce heat, and simmer until tender, about 35 minutes. Drain, rinse under cold water, and drain again. Combine vinegar and orange juice and zest in a small bowl. Pour in oil in a slow, steady stream, whisking constantly until emulsified. Combine wheat berries, celery, walnuts, and dates. Stir in vinaigrette and 1/4 teaspoon salt. Season with pepper. Cook's Notes If you don't have time to soak the wheat berries overnight, do a quick soak: Put them in a pot of cold water, and bring them to a boil. Remove from heat; let stand, covered, for 1 hour, and drain. Rate it Print