Roasted Veggie Wheat Berry Salad

January is all about the post-holiday cleanse and kick starting healthy eating habits for the New Year! Grains and veggies are a great way to stick to your new healthy eating routine and it couldn’t be easier to whip together these two items into a delicious, fresh, clean meal! Salads like this can literally be made with any grain you have in your house (quinoa, wheat berries, farro) and mixed with vegetables you already have on hand – no additional shopping necessary! You simply roast the vegetables, cook the grains, toss in some cheese, and drizzle with some olive oil – voila, your healthy, protein packed lunch is ready to go! I love making a big batch at once so you’ve got lots of leftovers to enjoy throughout the week for office lunches! 

Roasted Veggie Wheat Berry Salad
Serves 8
A delicious, clean, grain salad with roasted veggies, cheese and a drizzle of olive oil.
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Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Ingredients
  1. 6 tablespoons extra-virgin olive oil, plus more for drizzling
  2. 2 cups (12 ounces) soft white wheat berries
  3. 6 cups water
  4. 1/2 cup dried cranberries
  5. 2 thyme sprigs
  6. Kosher salt
  7. 2 medium carrots, cut into 1/2-inch pieces
  8. 1 leek, white and light green parts only, cut into 1/4-inch slices
  9. 1/2 pound cremini mushrooms, halved
  10. Fresh Cracked Pepper
  11. 4 ounces soft goat cheese, crumbled
  12. Flaky sea salt, for sprinkling
Instructions
  1. In a large saucepan, heat 2 tablespoons of the olive oil. Add the wheat berries and cook over moderate heat, stirring, until lightly toasted, 5 minutes.
  2. Add the water, cranberries and thyme and bring to a boil. Cover and simmer over moderately low heat, stirring occasionally, until the wheat berries are tender, 50 minutes.
  3. Off the heat, add 1 teaspoon of kosher salt and let stand for 5 minutes, then drain well; discard the thyme sprigs.
  4. Meanwhile, preheat the oven to 375°. In a large bowl, toss the carrots, leek and mushrooms with the remaining 1/4 cup of olive oil and season generously with salt and pepper. Spread the vegetables on 2 large rimmed baking sheets and bake for 30 to 35 minutes, until tender and browned in spots; transfer to a serving bowl.
  5. Stir in the wheat berries and cranberries. Fold in the cheese and season with kosher salt and pepper. Drizzle with oil, sprinkle with sea salt and serve.
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