Celery Free Vegan Wheat Berry Salad with Roasted Vegetables & Lemon Herb Dressing
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Learn more →Ingredients
4 servings
For the wheat berries
- 1 cup hard wheat berries, rinsed
- 3 cups water
- ½ tsp salt
For the roasted vegetables
- 1 medium sweet potato (about 12 oz), peeled and cut into ¾-inch cubes
- 1 small red onion, cut into ½-inch wedges
- 2 tbsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper
For the dressing
- 3 tbsp olive oil
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 1 tsp dijon mustard
- 1 tsp maple syrup
- 1 small garlic clove, finely grated
- ¼ tsp salt
For the salad
- ⅓ cup dried cranberries
- ⅓ cup pepitas (pumpkin seeds), toasted
- ¼ cup fresh flat-leaf parsley, roughly chopped
- 2 tbsp fresh mint leaves, roughly torn (optional)
Instructions
- 1
Combine the rinsed wheat berries, 3 cups water, and 1/2 tsp salt in a large saucepan and bring to a boil over high heat. Reduce the heat to a steady simmer, cover, and cook for 45–55 minutes, until the berries are tender and chewy with a slight bite at the center. Drain any remaining water and spread the wheat berries on a large rimmed baking sheet to cool for 10 minutes.
- 2
While the wheat berries cook, preheat the oven to 425°F (220°C). Toss the sweet potato cubes and red onion wedges with 2 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper on the baking sheet, spreading them in a single layer. Roast for 25–30 minutes, flipping once halfway through, until the sweet potato is tender and caramelized at the edges and the onion is softened and golden.
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