Roasted Broccoli and Wheat Berry Salad

I think grain salads make a pretty ideal packed lunch. When I was working in an office, I would try to avoid bringing anything for lunch I had to reheat because the office microwaves were disgusting (and I’m sure many office microwaves are the same). Now that I’m in school, I don’t even have access to a microwave.

Roasted Broccoli and Wheat Berry Salad

I put together this easy roasted broccoli and wheat berry salad for lunch this week, which was a delicious combination of the random ingredients I had laying around. We got tons of CSA broccoli, and I had bought some wheat berries recently that I’ve been meaning to turn into a salad. I love wheat berry salads, but I’ve never actually cooked wheat berries myself. I think the long cooking time (~an hour) has turned me off in the past. Now, I think they’re totally worth the time.

I added some dried cherries for a little sweetness and toasted almonds for crunch, along with a simple Dijon vinaigrette. I tasted it at the end and thought just one thing was missing: cheese! I added some shaved manchego on top and it was the perfect thing to round out the flavors. I think some feta would have been excellent as well.

Another great thing about salads like these is that they’re even better the next day!

Roasted Broccoli and Wheat Berry Salad

Yield: 2 meal sized salads, 4 side salads

Roasted Broccoli and Wheat Berry Salad


  • 1 cup dry wheat berries
  • 1 large or 2 small heads broccoli, cut into florets
  • 4 tablespoons olive oil
  • Salt, to taste
  • 3 tablespoons slivered almonds, toasted
  • 1/2 cup dried cherries
  • 1/2 large shallot, thinly sliced
  • 4 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • Freshly ground black pepper, to taste
  • Shaved Manchego cheese, for serving


  • Preheat oven to 425 degrees.
  • Cook wheat berries according to package directions.
  • Meanwhile, toss the broccoli with 2 tablespoons of the olive oil and season with salt. Spread out on an even layer over a sheet pan and roast in the oven until crisp tender, about 20 minutes.
  • In a large bowl, combine the cooked wheat berries, roasted broccoli, almonds, cherries, and shallot. Whisk together the remaining 2 tablespoons of olive oil, apple cider vinegar, Dijon mustard, and honey. Add to the salad and toss to coat. Season with freshly ground black pepper and additional salt. Serve with grated Manchego cheese on top.

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