Roasted Veggie and Wheatberry Salad

Roasting veggies and adding it to a grain is one of the simplest ways to make a salad.  This could be a side dish or a main dish.  It can be made ahead of time for a quick meal or for party prep.

Using veggies that have a lot of moisture in them, like tomatoes and squash will provide you with automatic dressing.  No need to make extra sauce or dressing, it’s already built right in!

I love making dishes like this in the summer because they are so versatile. You can use whatever veggies are in season or what you happen to have on hand.  You can make a huge portion or a small amount. The dish can be served hot or cold.

As you prep the veggies, you can’t help but be amazed by their gorgeous color.  Something that looks that good and also smells good, before you even do anything to it, you know will turn out super tasty.

I recently made a roasted veggie and wheatberry salad which is perfect for summer meals.  Once you learn a concept, you can apply it to so many different dishes! Remember, this dish is open to preferences. Use what veggies you like and/or what you happen to have on hand.

Andrea’s Roasted Veggie and Wheatberry Salad

  • 1C Hard Wheat Berries
  • 1 Pint Cherry Tomatoes, cut in half
  • 1 Small Zucchini, chopped
  • 1 Small Yellow Squash, chopped
  • 1/2 Red Onion, chopped
  • 1/2lb Asparagus, chopped
  • Olive Oil
  • Garlic Powder
  • Italian Seasoning
  • Red Pepper Flakes

Preheat oven to 400 degrees.  In a medium sized sauce pan, add wheatberries and cover with water.  Bring to a boil and reduce to a simmer.  Simmer until wheatberries are cooked, about 15 minutes.  They will be soft but very chewy when done.  Drain wheatberries and set aside.

In a large bowl, add vegetables and toss with olive oil.  Use enough olive oil to coat all the veggies.  Add seasoning to taste and toss to combine.  I used probably about a tsp for the garlic powder and Italian seasoning, along with a huge pinch of red pepper flakes.

Line a baking sheet with foil and spray with olive oil or nonstick spray.  Spread the veggies out onto the cookie sheet and place in oven.  Roast for about 10 minutes or until all the veggies are soft.

Place cooked wheatberries in the previously used veggie bowl.  When the veggies are done, add veggies to wheatberries making sure to include all the juice on the baking sheet as well.  Combine all the veggies with the wheatberries.  Serve and enjoy!

Really simple right?  This is a great dish to take to a potluck or BBQ picnic because it can be served chilled or room temperature.  There’s nothing in it that will spoil if it sits out for a while.  Since it can be made ahead not only is it great for parties, but it’s perfect for weekday lunches or a quick dinner.

You could even add some spinach to this by adding fresh spinach to the wheatberries and adding the hot veggies on top of that.  The heat from the veggies will help wilt the spinach as you combine the dish.  Sprinkle with a bit of grated parm and enjoy your gorgeous masterpiece!

Have fun guys, and remember, always play with your food! Enjoy!

8 thoughts on “Roasted Veggie and Wheatberry Salad

  1. Miss Natalie Lynn says:

    This looks mighty tasty, Andrea! How many servings does this recipe yield? Thinking about making it for a BBQ/potluck this weekend. :)

    • Hi Natalie! This amount would probably feed four to six people depending on the serving portions. It’s an easy recipe to double up though so if there is going to be more people, bumping up the amount of wheatberries and veggies is super simple. Plus more doesn’t affect the cooking time any, still takes the same amount of time to prep! :)

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