Roasted Root Vegetable and Wheat Berry Salad

Name: Roasted Root Vegetable and Wheat Berry Salad
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: 10
Ingredients: 1 1/2 cups wheat berries; 1 bay leaf; 2 pounds assorted root vegetables (carrots, parsnips, beets, or turnips), peeled and cut into 3/4-inch pieces; 1 large red onion, peeled and diced; 1/3 cup plus 2 tablespoons olive oil, divided; 10 branches fresh thyme; Salt and freshly ground black pepper to taste; 1/2 cup dried cranberries or dried cherries, coarsely chopped

Recipe GLPRb90e149938d76a

Salad

85 min

309 cal

Servings: 10

Oven

SNAP eligible

A hearty, wholesome salad combining tender wheat berries with caramelized roasted root vegetables, fresh thyme, and tart dried cranberries. The grains and vegetables are tossed with fruity olive oil for a satisfying side dish or light main course.

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Ingredients

1 1/2 cups wheat berries

1 bay leaf

2 pounds assorted root vegetables (carrots, parsnips, beets, or turnips), peeled and cut into 3/4-inch pieces

1 large red onion, peeled and diced

1/3 cup plus 2 tablespoons olive oil, divided

10 branches fresh thyme

Salt and freshly ground black pepper to taste

1/2 cup dried cranberries or dried cherries, coarsely chopped

Directions

Preheat your oven to 425°F (220°C).
In a large pot, bring about 2 quarts of salted water to a rolling boil. Add the wheat berries and bay leaf, then reduce heat to maintain a gentle simmer. Cook for 40 to 60 minutes, depending on the variety, until the grains are tender but still have a pleasant chewy texture. Drain thoroughly and discard the bay leaf.
While the wheat berries are simmering, toss the diced root vegetables and diced red onion on a large baking sheet with 2 tablespoons of olive oil and the fresh thyme branches. Season generously with salt and freshly ground black pepper.
Spread the vegetable mixture in an even layer on the lower third of your oven. Roast for about 20 minutes, stirring once halfway through, until the vegetables are tender and deeply browned on the edges.
Transfer the drained wheat berries to a large mixing bowl. Add the remaining 1/3 cup of olive oil and the coarsely chopped dried cranberries or cherries. Stir well to combine, then taste and adjust salt as needed.
Add the roasted vegetables and thyme branches to the wheat berry mixture (you may remove the thyme branches if preferred). Fold gently to combine. Taste and do a final seasoning check, adding more salt, black pepper, or additional olive oil as desired. If you prefer additional brightness, a splash of vinegar works well.

Comments

Grocery List Plus Editorial Staff4.25

This salad lands solidly on Charlotte tables: all ingredients are stocked at Harris Teeter, Food Lion, Kroger, and Walmart without a special trip, and roasted root vegetables are North Carolina autumn staples that cost pennies per serving. The 85-minute timer is honest—wheat berries need 45 minutes to an hour at a rolling boil, followed by 15 to 20 minutes of roasting and assembly—so budget accordingly for a weekend meal rather than a weeknight. It reheats well and feeds ten, making it ideal for a potluck or meal prep, but it does ask you to start early and keep an eye on the stovetop; the dried cranberries and fresh thyme are the only ingredients that signal a conscious choice rather than pantry automation, which is precisely what keeps it from feeling generic.