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 ½ teaspoon salt to wheat berries. Bring to a boil, then reduce heat to low.
Cover pot and cook wheat berries until tender, but chewy, about 30 to 45 minutes.
Drain wheat berries and place in a large bowl.
Prepare Roasted Veggies:
While wheat berries are cooking, spray a large baking sheet with nonstick cooking spray.
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.
Prepare Vinaigrette:
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:
Add pecans, cranberries, and parsley to bowl with wheat berries and veggies; stir together.
Pour vinaigrette over salad and mix until well coated. Taste and adjust seasoning with additional salt and pepper, if desired.
Serve salad warm, at room temperature, or cold. Enjoy!
Notes
Wheat berry cooking times can really vary. It may take up to 55 minutes depending on how fresh your wheat berries are.Feel free to change up this recipe for any season by adding your favorite veggies. Check out my How to Roast Vegetables guide for cooking times.