Wheatberry (Farro) Salad with Cranberries

My very favorite time of year is fall - I love the colors, food, decorating, holidays, all of it! Such a cozy time of year, don't you think? But summer is still here, and I would be remiss if I didn't post a transition recipe, one that is perfect as an accompaniment for both light summer meals and heartier fall fare.

Wheatberries are a nutty, hearty grain, and are also known as "spelt" or "farro." I found this recipe on food.com, posted in 2009 by zenveg, and changed it up a little to make it lighter. It has a bright, fresh flavor, and could not be easier to make. I used less oil in the dressing, and also used pecans (instead of hazelnuts) and fresh mint (instead of dried). Last night I served it cold, with grilled tilapia and fresh peas, but I think it would also be delicious served warm with pork tenderloin and maybe some butternut squash. This recipe made quite a bit - about eight one-cup servings, maybe a bit more. I hope you enjoy...we sure did!

Wheatberry Salad with Cranberries

1 1/2 cups wheatberries (farro), boiled according to package directions, rinsed in cold water and drained
3/4 cup dried cranberries (I used low-sugar Craisins)
1/2 cup toasted pecans
3 stalks green onions, thinly sliced (discard the white bulb part)
1 tbs. fresh mint leaves, finely chopped
Salt and pepper (to taste)

Juice and zest from one medium lemon
2 1/2 tbs. honey
3 tbs. apple cider vinegar
1 tbs. canola oil

Combine all salad ingredients in a large bowl; combine all dressing ingredients and stir into salad. That's it!