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–+ servings
A Bowl of Wheat Berry Salad.

Wheat Berry Salad

This delicious Salad with Wheat Berries is packed with healthy roasted veggies and irresistible fall flavors!
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Salad
Cuisine: American
Servings: 4 to 6 servings
Calories: 575kcal
Author: Ginnie

Ingredients

For Wheat Berries:

  • 2 teaspoons extra virgin olive oil
  • 1 cup wheat berries
  • ½ teaspoon kosher salt

For Roasted Veggies:

  • nonstick cooking spray
  • 4 cups halved Brussels sprouts (about 10 ounces / 283 grams)
  • 2 cups chopped sweet potato (about 1 large potato)
  • 1 tablespoon extra virgin olive oil
  • kosher salt
  • pepper

For Vinaigrette:

  • ¼ cup plus 1 tablespoon extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons maple syrup
  • 1 teaspoon kosher salt
  • ¼ teaspoon pepper
  • ⅛ teaspoon cayenne

For Salad:

  • ½ cup toasted pecan halves, chopped
  • ¼ cup dried cranberries
  • 2 tablespoons chopped flat-leaf parsley

Instructions

  • Preheat oven to 450 degrees.

Prepare Wheat Berries:

  • 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

This recipe will serve 4 to 6 people as a main dish, or more, as a side dish.
Wheat berries can take anywhere from 30 to 55 minutes to cook (mine took 45 minutes), depending on the type and freshness. Make sure to give yourself plenty of time.
Check out the info before this recipe card for helpful tips, variations, and related recipes!

Nutrition

Calories: 575kcal
Tried this recipe?Mention @HelloLittleHome or tag #hellolittlehome!