This hearty grain salad is built on chewy, nutty wheat berries and roasted sweet potato and red onion, both caramelized until their edges turn golden and slightly sweet. A bright dressing of olive oil, fresh lemon juice, Dijon, and a touch of maple syrup ties everything together, while toasted pepitas and dried cranberries add crunch and pops of sweetness throughout. Fresh parsley and torn mint finish the whole thing off with a herby lift that makes it taste as good chilled as it does at room temperature. It's the kind of dish that leans on whole grains, vegetables, olive oil, and fresh herbs, which makes it a natural fit for a Mediterranean way of eating. Make a big batch on a Sunday and you'll have a satisfying, plant-forward lunch ready to go for days.
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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.
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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