Wheat Berry Salad with Brussels Sprouts & Sweet Potatoes

Wheat Berry Salad with Brussels Sprouts & Sweet Potatoes


For salad
1 cup wheat berries
1 pound Brussels sprouts, trimmed and halved
1 large sweet potato (about 1 pound), peeled and diced
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup walnuts, roughly chopped
1/2 cup dried cranberries

For vinaigrette
Juice of 1 lemon
1 teaspoon maple syrup
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper


In a small saucepan, bring the wheat berries and 3 cups water to a boil. Reduce the heat to a simmer, cover and cook until the grains are tender, about 40-55 minutes. Drain the wheat berries and transfer them to a large bowl.

While the wheat berries are cooking, preheat the oven to 400 degrees F. Toss the brussels sprouts and sweet potatoes with the olive oil salt and pepper. Roast for 25 minutes until the sprouts are browned at the edges and the sweet potatoes are tender. Add the brussels sprouts, sweet potatoes, walnuts and cranberries to the wheat berries.

For the vinaigrette, whisk together the lemon juice, maple syrup, olive oil, salt and pepper. Stir the vinaigrette into the salad to combine.


The wheat berries and vinaigrette can be made up to 2 days in advance. Store in the refrigerator and bring to room temperature before combining with the other ingredients.