Vegan Wheat Berry Salad with Roasted Vegetables & Lemon Herb Dressing
This hearty grain salad is the kind of dish that makes plant-based eating feel genuinely exciting — chewy wheat berries, caramelized sweet potato, and golden red onion all tossed together with a bright, tangy lemon herb dressing. Every component earns its place, from the toasted pepitas adding crunch to the dried cranberries bringing little pops of sweetness throughout. The dressing comes together in minutes with olive oil, fresh lemon juice, Dijon mustard, and just a touch of maple syrup, and it ties the whole bowl together beautifully. Everything here is 100% plant-based without any substitutions or workarounds — no honey, no dairy, no hidden animal products to second-guess. It serves four and works just as well packed for lunch the next day as it does on the dinner table, since the wheat berries hold up to the dressing without going soggy. Fresh mint scattered over the top right before serving is optional but genuinely worth it if you have it on hand.
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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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