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Rye Berry Salad with Grapes and Pecans

Delicious and nutritious, this whole-grain dish can be made ahead and served as a cold salad; but it's also terrific as a warm side dish with roast chicken or pork. The salty prosciutto makes a lovely contrast with the juicy grapes and earthy pecans, but it can be eliminated to make the salad vegetarian.


6 Servings


3 Tbsp

extra-virgin olive oil

1 Tbsp

golden balsamic vinegar

¼ tsp


Freshly ground black pepper (to taste)

1 cup

rye berries

2 Tbsp

olive oil

1 cup

finely diced shallots or yellow onion

4 oz

prosciutto (chopped into 1/2-inch pieces)

1 Tbsp

finely minced fresh garlic

1 ½ cup

halved Earthbound Farm Organic seedless grapes, any color

1 cup

thinly sliced celery

⅔ cup

toasted, chopped pecans

3 Tbsp

minced fresh flat leaf parsley

2 Tbsp

minced fresh tarragon

Salt and freshly ground black pepper


To make the simple vinaigrette dressing, place the oil, vinegar, salt and pepper in a small glass jar and seal the lid tightly. Shake the jar vigorously to combine. Set aside.

Place the rye berries in a small saucepan and add 3 cups of cold water. Bring to a boil over high heat, then reduce the heat to low to maintain a simmer. Cover and cook until the berries are tender, 45 to 55 minutes. Drain and transfer to a bowl.

Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and prosciutto. Cook, stirring frequently, until the onion is soft and the prosciutto browns lightly, about 10 minutes. Add the garlic and cook, stirring constantly, for 1 minute.

Transfer the contents of the skillet to the bowl with the wheat berries. Stir in the grapes, celery, pecans, parsley and tarragon. Add the dressing and stir to blend. Season to taste with salt and pepper. Serve warm, at room temperature, or cold. The salad can be refrigerated, covered, for up to 3 days.


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