Rye Berry Salad with Cashews and Golden Raisins
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3.5 (6 rated)

These nutty, chewy little berries are incredibly nutritious, and you can use them pretty much like you use rice, wheat berries, pasta or quinoa. 

Rye berries are a great way to incorporate the health benefits of rye, known to help with weight loss, control diabetes and prevent disease such as cancer. The grain has a ton of vitamins and minerals and is known to many Scandinavians and Northern Europeans to add longevity to life.

Technique tip: The salad is even more delicious after being refrigerated so the flavors can meld.


    • 1 cup rye berries, rinsed
    • 3 cups water
    • 2 stalks celery, diced
    • 3 scallions, both white and green
    • 2 oranges, cut into bite-sized segments
    • 1/3 cup
    • 1/2 cup cashews
    • 1/4 cup good quality olive oil
    • 2 tablespoons freshly-squeezed orange juice
    • 1 tablespoon freshly grated orange zest
    • 1 teaspoon salt
    • 1/2 teaspoon ground coriander
    • 1/2 teaspoon cinnamon
    • 1 dash cayenne


To make the salad, add the rye berries and water to a good-sized saucepan and bring to a rolling boil. Reduce heat, cover the pan, and simmer for one hour or until the berries are tender. Combine the cooked rye berries and all salad ingredients in a large bowl. In a smaller bowl, combine all dressing ingredients and whisk together. Pour dressing over salad and toss together.