Pic of Wheatberry salad with roasted squash

Wheatberry salad with roasted squash

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Vegetarian mains

Wheatberry salad with roasted squash

Side Serves 4 1h 5 min
This warm salad is ready in under an hour and makes a texture-rich vegetarian main course. If you don't have wheatberries, spelt, farro or pearl barley are all good substitues. Use this as a base for adding odds and ends - toasted chopped nuts, pine nuts or seeds all work a treat, as do roasted beetroot and feta.


  • 400g wheatberries (wheat grain - or use spelt, farro or barley)
  • 1 large or 2 small butternut squash, peeled and diced
  • olive oil
  • 2 tbsp fresh thyme leaves, chopped
  • small knob of butter
  • 4 leeks, finely sliced
  • 2 garlic cloves, finely chopped
  • 200g mushrooms, sliced
  • 4 sage leaves, shredded
  • 100ml veg stock
  • 2 small or 1 large carrot, peeled and grated
  • large handful fresh parsley, chopped
  • salt and pepper
Image of Wheatberry salad with roasted squash


Prep time: 15 min
Cooking time: 50 min
  • Step 1

    Preheat oven to 200°C/Gas 6.
  • Step 2

    Bring a pan of water to the boil. Add the wheatberries and cook for 45 minutes or so, until tender but still chewy.
  • Step 3

    Toss the diced squash in enough oil to coat, with half the thyme leaves. Season with salt and pepper. Roast for 35-40 minutes, until tender.
  • Step 4

    Heat the butter and 2 tablespoons oil in a large pan. Fry the leeks for 5 minutes. Add the garlic and fry for 2 minutes.
  • Step 5

    Add the mushrooms, the rest of the thyme and the sage. Season. Fry until the liquid from the mushrooms evaporates.
  • Step 6

    Add 100ml veg stock. Stir for 2 minutes.
  • Step 7

    Drain the wheatberries and toss into the mix with the squash, grated carrot and parsley. Check the seasoning and serve.

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