Combine wheat berries, apples, and pecans in a large bowl; stir gently. Drain the cranberries, reserving the juice. Stir in cranberries to the wheat berry mixture. Whisk the reserved orange juice, vinegar, and oil in a small bowl till combined. Season with salt & pepper.

Pour over salad and stir gently to coat. Refrigerate for at least 30 minutes to allow the flavors to combine. Serve cold or at room temperature.

To toast pecan halves, spread nuts on a baking sheet and bake at 350°F, stirring once till fragrant, about 7 to 9 minutes.

Sort through berries carefully; discard any stones. Rinse well under cool running water. Place in a heavy saucepan. Add water and salt. Bring to a boil over high heat, then reduce heat; cover and simmer gently for 1 hour, stirring occasionally. Drain and rinse.

Can serve hot, or chill for up to 2 days. Can freeze for up to 1 month.

Submitted by: Karen LaValley