Wheatberry Salad with Harvest Roasted Vegetables

  • Total Time: 1 hours  20 mins
  • Hands-on Time: 20 mins
  • Makes: 9 servings

Dress roasted vegetables and wheatberries with a simple, organic cinnamon and cumin vinaigrette for a harvest salad that’s worthy of a special occasion.

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  • 3/4 teaspoon Frontier Organic Ground Cumin Seed 1.76 oz.
  • 1/2 teaspoon Frontier Organic Ground Korintje Cinnamon 1.90 oz.
  • 1/2 cup Frontier Organic Whole Pumpkin Seeds 1 lb
  • 3 to 4 ounces goat cheese (optional)
  • 1 cup wheatberries
  • 1 medium sweet potato
  • 1 parsnip
  • 1 small rutabaga
  • 3 tablespoons olive oil
  • 2 medium golden beets
  • 1/2 pound Brussels sprouts
  • 1 tablespoon olive oil
  • 4 to 5 cups loose-leaf salad mix
  • 1/2 cup dried cranberries
  • 2 tablespoons lemon juice
  • 2 tablespoons honey


1. Rinse wheatberries, place in a pot and cover with 2 inches of water. Bring to a boil and cook for 50 to 60 minutes until tender. Wheatberries will still be slightly chewy. Drain and set aside.
2. While wheatberries cook, preheat oven to 375 degrees. Peel the sweet potato, parsnip, rutabaga and beets then dice into ¼-inch cubes. Cut end off the Brussels sprouts and slice in half.
3. In a bowl, combine cubed vegetables, Brussels sprouts and 1 tablespoon olive oil. Spread out in a single layer on a baking tray. Roast vegetables until lightly browning and tender, 35 to 45 minutes. Remove and let cool slightly.
4. To assemble salad, toss together salad mix, cooked wheatberries, roasted vegetables, cranberries and pumpkin seeds.
5. To make dressing, in a glass jar with lid, combine the 3 tablespoons olive oil, lemon juice, honey, cumin and cinnamon. Close lid and shake until combined. Pour dressing over salad and toss until salad is coated.
6. Crumble goat cheese over top, if desired.


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