This fall wheatberry salad combines roasted sweet potatoes (sub in squash or pumpkin, too!), wilted greens, dried cranberries and raisins, walnuts, feta (omit for a vegan option!), spices, and a super delish maple curry vinaigrette.
I encountered wheat berries for the first time in a curried salad at my beloved Trader Joe’s. Disclaimer: this salad isn’t really like that, but it totally does capitalize on the awesome taste and texture of wheat berries.
The texture of wheat berries is interesting — they’re soft but also chewy, which makes them dense and meaty, too. It feels like a hearty dish that needs no meat to make it filling and warming. This is in rotation as one of my favorite fall dishes.
Here are a few of my favorite sweet potato recipes if you’re in the jam:
- Roasted hasselback sweet potatoes
- Sweet potato breakfast skillet
- Sweet potato fritters with sriracha lime sauce
- Baked sweet potato chips
- Sweet potato tater tots
I featured the dressing on this fall wheatberry salad earlier this week and for me, it’s absolutely the highlight of this dish. And you can make a bunch and use it for all kinds of other dishes in need of a killer dressing. Snag the recipe for the maple curry dressing here.
I have such a weakness for steam shots. Check it out, so steamy. And that’s what’s wilting those greens there. Fair warning, it’ll seem like a LOT of greens, but they wilt down to almost nothing. It’s amazing.
Looking for what I used to serve this salad? This acacia wooden salad bowl is similar.
And here’s a fall wreath I’m digging since I’m in the mood…
- 1 1/2 cups dried wheatberries
- 1-2 sweet potatoes, peeled, deseeded, and diced
- 1/2 cup dried cranberries
- 3 Tbsp regular or golden raisins
- 3 Tbsp crumbled feta (omit for a vegan option)
- Handful of walnuts, roughly chopped
- 4-5 cups greens (arugula, spinach, baby greens, or kale mix)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 recipe maple curry vinaigrette (recipe here!)
- Combine the wheat berries and 3 1/2 cups water in a saucepan and bring to a boil. Reduce the heat to a simmer, cover, and cook until soft yet still chewy, according to package directions or about 15-25 minutes.
- Meanwhile, preheat the oven to 400 F.
- On a baking sheet, make a single layer of diced sweet potato and brush with 1 Tbsp olive oil. Sprinkle with a dash of salt and pepper. Roast until tender, about 20-25 minutes, depending on the size of the pieces.
- When ready, add the greens to the wheat berries, remove from heat, and let sit to wilt for about 5 minutes. Drain the wheat berries.
- In a large bowl, combine the wheat berries, cooled sweet potatoes, greens, cranberries, raisins, salt, and pepper.
- Drizzle on vinaigrette and toss well to coat. Top with chopped walnuts and feta and serve cold or at room temperature. Can easily be made ahead of time and stored in the refrigerator.
If you make this recipe, share a photo and hashtag it #BIJOUXANDBITS. I’d love to see what you’re cooking!