A Bowl of Wheat Berry Salad
Wheat Berry Salad with Roasted Vegetables
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins

This delicious Wheat Berry Salad is packed with healthy roasted veggies and fall flavors!

Course: Salad
Cuisine: American
Keyword: wheat berry recipe, wheat berry salad, wheat berry side dish
Servings: 4 to 6 main dish servings
Calories: 575 kcal
Author: Ginnie
For Wheat Berries:
  • 2 teaspoons extra virgin olive oil
  • 1 cup wheat berries
  • 1/2 teaspoon salt
For Roasted Veggies:
  • nonstick cooking spray
  • 4 cups halved Brussels sprouts (about 10 ounces)
  • 2 cups chopped sweet potato (about 1 large potato)
  • 1 tablespoon extra virgin olive oil
  • salt
  • pepper
For Vinaigrette:
  • 1/4 cup + 1 tbsp extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons maple syrup
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne
For Salad:
  • 1/2 cup toasted pecan halves, roughly chopped
  • 1/4 cup dried cranberries
  • 2 tablespoons chopped flat-leaf parsley
  1. Preheat oven to 450 degrees.

Prepare Wheat Berries:
  1. Heat 2 teaspoons olive oil in a medium pot over medium heat.

  2. Stir wheat berries into oil to coat; cook, stirring frequently, until lightly toasted.

  3. Add 3 cups water and 1/2 teaspoon salt to wheat berries. Bring to a boil, then reduce heat to low.

  4. Cover pot and cook wheat berries until tender, but chewy, about 30 to 45 minutes. (It may take up to 55 minutes depending on how fresh your wheat berries are.)
  5. Drain wheat berries and place in a large bowl.

Prepare Roasted Veggies:
  1. While wheat berries are cooking, spray a large baking sheet with nonstick cooking spray.
  2. 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.

  3. Roast veggies in oven for 20 minutes. Flip and roast 15 more minutes, or until browned and tender.

  4. Add veggies to bowl with cooked wheat berries.

Prepare Vinaigrette:
  1. While wheat berries and veggies are cooking, whisk together vinaigrette ingredients (olive oil, apple cider vinegar, maple syrup, salt, pepper, and cayenne). Set aside.

Assemble Salad:
  1. Add pecans, cranberries, and parsley to bowl with wheat berries and veggies; stir together.

  2. Pour vinaigrette over salad and mix until well coated. Taste and adjust seasoning with additional salt and pepper, if desired.
  3. Serve salad warm, at room temperature, or cold. Enjoy!