Roasted Root Wheat Berry Salad

This hearty roasted root vegetable and wheat berry salad brings together the earthy flavors of winter produce with chewy grains for a nutritious and satisfying meal. The combination of sweet roasted vegetables, nutty wheat berries, and tart dried fruit creates a perfect balance of flavors and textures that works equally well as a main dish or side.

I first created this dish during a particularly cold January when I was craving something hearty yet healthy. Now it appears on our table throughout fall and winter, especially when entertaining friends who appreciate a thoughtful vegetable forward dish.

Ingredients

• Wheat berries or farro: Provides a wonderful chewy texture and nutty flavor that stands up beautifully to the roasted vegetables
• Bay leaf: Adds subtle aromatic depth to the grains as they cook
• Assorted root vegetables: Carrots, rutabagas, butternut squash, celery root, parsnips, and salsify bring varied flavors and textures choose the freshest available
• Red onion: Becomes sweet and mellow when roasted, adding complexity
• Olive oil: Use a good quality extra virgin for best flavor
• Fresh thyme: Brings essential aromatic qualities that complement root vegetables perfectly
• Dried cranberries or cherries: Provide bursts of tartness and sweetness that balance the earthiness of the dish

Step-by-Step Instructions

Prepare the Oven:

Preheat your oven to 425ºF. This high temperature is crucial for proper caramelization of the vegetables, which develops their natural sweetness and creates those delicious browned edges.

Cook the Wheat Berries:

Bring approximately 2 quarts of generously salted water to a rolling boil in a large pot. Add the wheat berries and bay leaf, then reduce to a simmer. Cook until the grains are tender but still maintain a pleasant chewiness, which typically takes 40 to 60 minutes depending on the variety and freshness of your wheat berries. Test a few grains periodically after the 40 minute mark.

Prepare and Roast Vegetables:

While the grains cook, spread your diced root vegetables and red onion across a large baking sheet. Drizzle with 2 tablespoons of olive oil and scatter the thyme branches throughout. Season generously with salt and freshly ground black pepper, then toss everything thoroughly to ensure even coating. Roast in the bottom third of your oven for approximately 20 minutes, stirring once halfway through cooking time. The vegetables are done when they develop a caramelized exterior while remaining tender inside.

Finish the Salad Base:

Once the wheat berries are cooked to your liking, drain them thoroughly and remove the bay leaf. Transfer the hot grains to a large mixing bowl and immediately add 1/3 cup of olive oil and the chopped dried fruit. Stir well to incorporate these ingredients while the grains are still warm, which helps them absorb the flavors. Taste and adjust the salt level as needed.

Combine and Finish:

Add the roasted vegetables including the thyme branches if desired to the wheat berry mixture. Gently fold everything together, being careful not to break up the tender roasted vegetables. Taste once more and adjust seasonings, adding more salt, freshly ground pepper, or additional olive oil if needed. Consider adding a splash of acid like vinegar depending on your preference.

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The dried fruit is actually my favorite component in this dish. I discovered its importance accidentally when I first made the salad without it and found it needed that sweet tart element. Now I keep dried cranberries on hand specifically for this recipe as they bring everything together in perfect harmony.

Incredible Serving Suggestions

This salad works beautifully as the foundation for a grain bowl. Top with a soft boiled egg, some crumbled goat cheese, and a drizzle of herb oil for a complete meal that satisfies on every level. The runny yolk creates an impromptu dressing that enriches the entire dish.

Easy Substitutions

While wheat berries provide the ideal chewy texture, other grains work wonderfully in this versatile recipe. Farro offers a similar nuttiness with slightly less cooking time, while barley provides a softer texture. For a gluten free option, wild rice or quinoa make excellent substitutes though cooking times will vary significantly so adjust accordingly.

Storage and Make Ahead Tips

This salad actually improves with time as the flavors meld together. Store in an airtight container in the refrigerator for up to 5 days. If making ahead, consider reserving a small amount of the dressing components to refresh the salad just before serving. Allow to come to room temperature for the fullest flavor experience when serving from refrigerated storage.

Seasonal Variations

In late summer, swap some of the root vegetables for diced summer squash, bell peppers, or corn kernels, reducing the roasting time accordingly. During spring, try adding blanched asparagus pieces and fresh peas after cooking. Winter is perfect for incorporating roasted brussels sprouts or delicata squash with their edible skin that adds beautiful color contrast.

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Frequently Asked Questions

→ Can I prepare this salad ahead of time?

Yes! This salad holds up extremely well when made in advance. You can prepare it up to 3 days ahead and store in the refrigerator. The flavors actually improve as they meld together. Just bring to room temperature before serving or gently rewarm if desired.

→ What can I substitute for wheat berries?

If you can't find wheat berries, farro works perfectly as mentioned in the ingredients. Other excellent substitutions include barley, spelt berries, or even wild rice for a gluten-free option. Each grain will provide a different texture but maintain the hearty character of the dish.

→ What other vegetables work well in this dish?

This salad is wonderfully adaptable to seasonal produce. In addition to the suggested root vegetables, you could use sweet potatoes, turnips, golden beets, or even roasted brussels sprouts. The key is cutting them to a similar size so they cook evenly.

→ How can I add more protein to this dish?

To boost the protein content, consider adding roasted chickpeas, white beans, or lentils. For non-vegetarian options, grilled chicken, crumbled bacon, or pan-seared salmon make excellent additions. You could also top with crumbled feta or goat cheese for a protein boost.

→ What dressing would complement this salad?

While delicious with just olive oil, you can create a simple vinaigrette using apple cider vinegar, dijon mustard, maple syrup, and extra olive oil. Balsamic vinegar or lemon juice also work beautifully to brighten the flavors. For creaminess, try a tahini-based dressing with lemon and garlic.

→ Can I serve this hot or cold?

This versatile dish can be served warm, at room temperature, or cold from the refrigerator. It's excellent freshly made when the vegetables are still warm, but many people enjoy it at room temperature as the flavors have time to develop. If serving cold, you might want to add extra dressing or olive oil.