---
title: Wheat Berry Salad
servings: 1
description: This healthy wheat berry salad is a delicious fall side dish or lunch with dried cranberries, fresh herbs, walnuts, and a tangy vinaigrette.
source: https://www.loveandlemons.com/wheat-berry-salad/
image: https://kitchen.roo.lol/data/images/eb72067c-28c7-4ae3-88ed-1fc0b9aba762.webp
---

= Wheat berries =
Cook @wheat berries{3%cups}(cooked) according to your preferred method.

= Roasted vegetables =
Preheat #oven{} to 400°F and line a #baking sheet{} with parchment. Spread @butternut squash{1%small}(cubed) on the sheet, drizzle with @extra-virgin olive oil{}, season with @sea salt{} and @black pepper{}, and roast for ~squash{30%minutes}, or until tender, up to 35 minutes.
Add @shallots{3%medium}(chopped into 1/2-inch pieces) to the sheet for the final ~shallots{20%minutes}. Wrap @sage leaves{1/3%cup} in foil with a drizzle of @extra-virgin olive oil{} and warm on the sheet for ~sage{2%minutes}, then unwrap and chop.

= Dressing =
Prepare @Apple Cider Vinegar Dressing{1%batch} according to your preferred recipe.

= Assembly =
Stem and tear @lacinato kale{1%bunch}, place in a large bowl, and massage with a splash of the dressing until slightly wilted.
Add the roasted squash, shallots, and chopped sage to the bowl with the cooked wheat berries, @walnuts{1/3%cup}(toasted and chopped), @dried cranberries{1/3%cup}, @parsley{1/3%cup}(chopped), @fresh thyme{1%tbsp}, @sea salt{1/2%tsp}, and @black pepper{}. Toss with enough dressing to coat.
Transfer to a platter, drizzle with more dressing, garnish with @pecorino cheese{1/3%cup}(shaved), and finish with extra @black pepper{}.

> Serve warm or at room temperature.