Wheat Berry Salad Recipe

User Reviews

4.9

39 reviews
Excellent
  • Prep Time

    25 mins

  • Cook Time

    25 mins

  • Total Time

    1 hr 5 mins

  • Servings

    6 servings

  • Calories

    363 kcal

  • Course

    Side Dish

  • Cuisine

    North American

Wheat Berry Salad Recipe

This warm wheat berry salad combines the chewy texture of wheat berries with sweet roasted squash, tart currants, and crunchy walnuts. A simple maple-sweetened dressing layers on extra flavor to this hearty fall salad that can be served as a main or side dish. This recipe gets bonus points because leftovers make a satisfying, packable, and healthy lunch!

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Ingredients

Servings
  • 1 cup wheat berries or substitute kamut or spelt for gluten-free
  • 2 cups vegetable broth or water
  • 1 ½ cups kale chopped
  • 2 cups kaboucha squash (or substitute butternut squash) diced
  • 1 teaspoon olive oil
  • ½ cup walnuts
  • ½ cup dried currants
  • sea salt to taste

Dressing

  • ¼ cup olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons maple syrup
  • 1 small clove garlic finely minced
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Instructions

  1. Combine the wheat berries and the broth or water in a small pot over high heat. Bring to a boil then reduce the heat to low. Simmer, covered for 30-40 minutes, or until the wheat berries are chewy. Remove the pot from the heat, add in the kale and mix it through. Let it sit for about 1 minute, or until the kale has just started to soften. Drain any remaining water from the pot.
  2. While the wheat berries are cooking, prepare the squash. Preheat the oven to 425 degrees. Line a baking tray with parchment paper. Toss the diced squash with the olive oil and place it on the prepared baking sheet. Bake in the oven for 20-25 minutes, or until it is soft.
  3. While the squash is in the oven roast the walnuts on a baking sheet for 8-10 minutes, or until they are light brown and fragrant. Roughly chop them when they are cool enough to handle.
  4. In a small bowl whisk the oil, apple cider vinegar, maple syrup, and garlic.
  5. In a large bowl, mix the cooked wheat berries and kale, walnuts, squash, and currants. Toss with the dressing and season generously with sea salt.

Notes

  • This dish can also be served at room temperature. Assemble the salad but wait until just before you serve it to toss it with the dressing as the wheat berries will quickly soak it up.

Nutrition Information

Show Details
Serving 1 serving = ⅙ of the recipe Calories 363kcal (18%) Carbohydrates 44g (15%) Protein 8g (16%) Fat 19g (29%) Saturated Fat 2g (10%) Polyunsaturated Fat 10g Monounsaturated Fat 6g Sodium 323mg (13%) Potassium 388mg (11%) Fiber 7g (28%) Sugar 14g (28%) Vitamin A 2380IU (48%) Vitamin C 26mg (29%) Calcium 79mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 363 kcal

% Daily Value*

Serving 1 serving = ⅙ of the recipe
Calories 363kcal 18%
Carbohydrates 44g 15%
Protein 8g 16%
Fat 19g 29%
Saturated Fat 2g 10%
Polyunsaturated Fat 10g 59%
Monounsaturated Fat 6g 30%
Sodium 323mg 13%
Potassium 388mg 8%
Fiber 7g 28%
Sugar 14g 28%
Vitamin A 2380IU 48%
Vitamin C 26mg 29%
Calcium 79mg 8%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.

Genuine Reviews

User Reviews

Overall Rating

4.9

39 reviews
Excellent

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