Wheat Berry Salad Recipe with Orange Shallot Vinaigrette
This Wheat Berry Salad with Orange Shallot Vinaigrette is fresh, healthy, and bursting with flavor. Filled with roasted butternut squash and cauliflower, sweet dried cranberries, fresh green onion, and crunchy pumpkin seeds, this Wheat Berry Salad can be enjoyed for dinner, lunch, or as a delicious holiday side.
Servings: 6 servings
Ingredients
- 2 cups whole dry wheat berries
- ½ teaspoon salt
- 1 small butternut squash peeled, seeded, and chopped into 1/2-inch cubes
- 1 small cauliflower chopped into small florets
- 3 tablespoon olive oil divided
- 1 teaspoon salt
- 1 large yellow onion diced
- 1 teaspoon pepper
- 1 orange sliced
- 1 cup green onion chopped
- ½ cup fresh parsley chopped
- 1 cup dried cranberries
- ½ cup pumpkin seeds
For the Orange Shallot Vinaigrette
- 1 orange juiced
- 2 tablespoon red wine vinegar
- ⅓ cup olive oil
- 3 shallots minced
- 4 cloves garlic minced
- salt and pepper to taste
Instructions
- Prepare the wheat berries. Add the wheat berries to a medium saucepan and cover with 5 cups of water and a generous pinch of salt. Stir to combine. Bring to a boil and reduce to a simmer. Cook, uncovered until wheat berries reach desired doneness, approximately 25-35 minutes. Drain and rinse with cool water to prevent further cooking. Line a baking sheet with parchment paper and spread out the wheat berries to cool completely. Set aside.
- Prepare the vegetables. Meanwhile, preheat oven to 425 degrees F. Line two baking sheets with parchment paper. Transfer the cauliflower florets to one baking sheet and the butternut squash to the other. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat. Roast the butternut squash and cauliflower for 20-25 minutes, or until tender.
- Prepare the Orange Shallot Vinaigrette. Add all ingredients for the vinaigrette to a large mason jar. Shake vigorously to combine. Season to taste.
- Cook the onions. Heat a large skillet over medium-high heat. Add the final tablespoon of olive oil and the onion to the skillet. Saute the onions until soft and just starting to brown, approximately 8 minutes. Stir often. Remove from heat and allow to cool for 5 minutes.
- Assemble. Add the cooked wheat berries and the sauteed onions to a large salad bowl. Mix well to combine. Add the roasted butternut squash, cauliflower, chopped green onion, parsley, dried cranberries, and pumpkin seeds. Toss well to combine. Drizzle with the prepared vinaigrette just before serving. Enjoy!
Notes
I used soft white wheat berries in this recipe. If you cannot locate these, feel free to substitute with hard red spring wheat berries.
Nutrition
Calories: 587kcal | Carbohydrates: 73g | Protein: 12g | Fat: 20g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 603mg | Potassium: 346mg | Fiber: 12g | Sugar: 17g | Vitamin A: 655IU | Vitamin C: 44.3mg | Calcium: 80mg | Iron: 3.7mg
