The Ultimate Fall Wheatberry Salad


The Ultimate Fall Wheatberry Salad

Grains are the perfect complement to your favorite seasonal flavors. We love this hearty wheatberry salad, which pairs spicy arugula with sweet pomegranate seeds.
Prep Time 36 minutes
Total Time 36 minutes
Course Side Dish
Servings 6 servings


  • 2 cups dried wheatberries known as hard red winter wheat
  • 1 large butternut squash about 2 1/2 pounds, peeled, deseeded and diced into cubes
  • 2 tablespoons olive oil
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoons kosher salt
  • 2 cups fresh cranberries
  • 1/2 cup pomegranate arils
  • 3 cups arugula or baby spinach

For the Dressing

  • 1/2 cup olive oil
  • 1 tablespoon maple syrup
  • 1 tablespoon dijon mustard
  • 1 tablespoon lemon juice
  • 1/8 teaspoon salt
  • pinch of black pepper
  • 1/2 teaspoon dried rosemary or fresh if you have it!


  • Fill a large pot with water and 1 tsp. kosher salt and wheatberries. Bring to a boil, cover and reduce heat to a low simmer for 1 hour, until wheatberries are tender enough to chew. Drain and set aside.
  • Meanwhile, preheat oven to 400 degrees F.
  • Toss cubed squash with 2 tbsp. olive oil and 1/2 tsp. cinnamon.
  • Line a pan with foil and fill with squash. Cover with more foil and bake for 20 minutes.
  • Remove squash, uncover and add 2 cups cranberries. Bake for another 15 minutes, until squash is fork-tenderand berries have softened.
  • Prepare dressing by combining all ingredients in a jar and shaking well.
  • Coat wheatberries with dressing. Toss to combine.
  • Add squash and cranberries, pomegranate arils and arugula, and toss everything well.
  • Serve slightly warm, room temperature or chilled.


Try this tasty holiday recipe for the Ultimate Fall Wheatberry Salad.
Tried this recipe?Let us know how it was!