This Wheat Berry Salad is a vibrant, nutrient-packed dish that’s as satisfying as it is wholesome. Chewy wheat berries provide a hearty base, while crisp vegetables and tangy feta cheese add layers of texture and flavor. With just 15 minutes of prep and 45 minutes of cooking, it’s an effortless way to bring a burst of freshness to your table. The blend of zesty lemon dressing and aromatic herbs creates a bright, invigorating taste that lingers with every bite.
Perfect for meal prep or a quick lunch, this salad is a celebration of wholesome ingredients and bold flavors. The combination of sweet dried cranberries, crunchy nuts, and creamy avocado makes each forkful a delightful surprise. Whether you’re serving it as a side or a main, this dish is sure to impress with its balance of earthy, tangy, and savory notes. It’s a recipe that’s as nourishing as it is delicious.
Fresh & Wholesome Wheat Berry Salad Ingredients
- 3 cups cooked wheat berries (cook according to package instructions)
- 1 small butternut squash, peeled and cubed (about 2 cups)
- 3 medium shallots, chopped into ½-inch pieces (1 cup)
- ⅓ cup fresh sage leaves* (substitute with 1 tsp dried sage if needed)
- Extra-virgin olive oil, for drizzling
- 1 bunch lacinato kale, stemmed and chopped
- ⅓ cup toasted walnuts, chopped (substitute with pecans or almonds)
- ⅓ cup dried cranberries (substitute with raisins or chopped dates)
- ⅓ cup chopped fresh parsley
- 1 tablespoon fresh thyme leaves (substitute with 1 tsp dried thyme)
- ⅓ cup shaved pecorino cheese (substitute with Parmesan or feta)
- Sea salt and freshly ground black pepper, to taste
- Apple Cider Vinegar Dressing (prepare according to linked recipe)
Step-by-Step Instructions for Wheat Berry Salad
- Cook the wheat berries: Prepare according to package instructions. Set aside.
- Preheat the oven: Set to 400°F and line a large baking sheet with parchment paper.
- Roast the squash: Spread the butternut squash cubes on the baking sheet. Roast for 30 to 35 minutes, until tender and slightly caramelized.
- Add the shallots: After the squash has roasted for 10 minutes, add the chopped shallots to the baking sheet. Roast for an additional 20 to 25 minutes, until golden and soft.
- Prepare the sage: Wrap the sage leaves in foil with a drizzle of olive oil. Place on the baking sheet for the last 2 minutes of roasting. Unwrap and chop.
- Make the dressing: Prepare the Apple Cider Vinegar Dressing according to the linked recipe.
- Massage the kale: In a large bowl, massage the chopped kale with a bit of the dressing until softened.
- Combine ingredients: Add the cooked wheat berries, roasted squash, shallots, chopped sage, walnuts, cranberries, parsley, thyme, ½ teaspoon salt, and a generous amount of freshly ground black pepper. Toss to combine.
- Plate and garnish: Transfer the salad to a serving platter. Drizzle with more dressing and sprinkle with shaved pecorino cheese.
- Serve: Enjoy immediately as a hearty side or main dish!
Perfect Pairings: Serving Suggestions
This Wheat Berry Salad is a hearty dish that works beautifully as a main course or a side. For a complete meal, pair it with grilled chicken or roasted salmon. If you’re serving it as a side, it complements roasted turkey or holiday ham wonderfully. Add a slice of crusty bread for a satisfying touch!
Make It Your Own: Recipe Variations
Feel free to customize this salad to suit your taste or pantry staples. Swap butternut squash for sweet potatoes or carrots, and replace walnuts with pecans or almonds. For a vegan version, skip the pecorino cheese or use a plant-based alternative. You can also add pomegranate seeds for a pop of color and sweetness!
Save Time: Prep-Ahead Tips
To streamline your cooking, cook the wheat berries and roast the butternut squash a day in advance. Store them in airtight containers in the fridge. You can also toast the walnuts and chop the herbs ahead of time. When you’re ready to serve, simply assemble and toss with the dressing!
Keep It Fresh: Storage and Reheating
This salad stores well in the fridge for up to 3 days. Keep the dressing separate and add it just before serving to maintain the kale’s texture. If the salad feels dry after refrigeration, drizzle a bit of olive oil or extra dressing to revive it. It’s best enjoyed cold, but you can let it sit at room temperature for 10 minutes before serving.
Kitchen Essentials: Equipment Guidance
For this recipe, you’ll need a large baking sheet for roasting and a sharp chef’s knife for chopping. A mixing bowl is essential for tossing the salad, and a vegetable peeler will make prepping the butternut squash easier. If you don’t have parchment paper, lightly grease the baking sheet to prevent sticking.
Wheat Berry Salad
Ingredients
- 3 cups cooked wheat berries
- Roasted butternut squash cubes, from 1 small squash
- 3 medium shallots, chopped into ½-inch pieces (1 cup)
- ⅓ cup fresh sage leaves
- Extra-virgin olive oil, for drizzling
- Apple Cider Vinegar Dressing
- 1 bunch lacinato kale, stemmed
- ⅓ cup toasted walnuts, chopped
- ⅓ cup dried cranberries
- ⅓ cup chopped parsley
- 1 tablespoons fresh thyme
- ⅓ cup shaved pecorino cheese
- Sea salt and freshly ground black pepper
Instructions
- Cook the wheat berries according to the directions in this recipe.
- Preheat the oven to 400°F and line a large baking sheet with parchment paper. Roast the butternut squash for 30 to 35 minutes. Add the shallots onto the baking sheet with the squash and roast for 20 to 25 minutes. Wrap the sage leaves in foil with a drizzle of olive oil and place on the baking sheet for the last 2 minutes. Unwrap and chop.
- Prepare the Apple Cider Vinegar Dressing according to this recipe.
- In a large bowl, massage the kale with a bit of the dressing. Add the wheat berries, squash, shallots, sage, walnuts, cranberries, parsley, thyme, ½ teaspoon salt, lots of pepper, and toss. Transfer to a platter, drizzle with more dressing and more freshly ground black pepper. Top with the pecorino cheese and serve.