This delicious Wheat Berry Salad is packed with healthy roasted veggies and fall flavors!
Preheat oven to 450 degrees.
Heat 2 teaspoons olive oil in a medium pot over medium heat.
Stir wheat berries into oil to coat; cook, stirring frequently, until lightly toasted.
Add 3 cups water and 1/2 teaspoon salt to wheat berries. Bring to a boil, then reduce heat to low.
Drain wheat berries and place in a large bowl.
Place Brussels sprouts and sweet potato on baking sheet, drizzle with olive oil, and season with salt and pepper to taste. Mix well to coat veggies with oil and seasonings.
Roast veggies in oven for 20 minutes. Flip and roast 15 more minutes, or until browned and tender.
Add veggies to bowl with cooked wheat berries.
While wheat berries and veggies are cooking, whisk together vinaigrette ingredients (olive oil, apple cider vinegar, maple syrup, salt, pepper, and cayenne). Set aside.
Add pecans, cranberries, and parsley to bowl with wheat berries and veggies; stir together.
Serve salad warm, at room temperature, or cold. Enjoy!