warm wheat berry and roasted vegetable salad

August 2, 2010

I am having warm fuzzies looking at these veggies right now. How was your weekend?! Mine was flipping fantastic! The husband and I headed up north to a resort here in Minnesowtarrr. It was a lot of fun. We went fishing!

I caught three fish. Three!

And I was let loose at the controls of this bad boy:

Check out that maniacal grin! That’s my “I just caught three fish” grin. Don’t worry, we put them back in the lake. Ahh resort life.

Another awesome weekend away. We are doing a pretty excellent job of escaping the city at the weekends this summer, if I do say so myself. Check out some of my other summer adventures:

> Madison, Wisconsin and my first ever half marathon
> Ashland, Wisconsin to our friend’s gorgeous cabin on Lake Superior

Gosh and I didn’t even blog about my adventures in Baltimore or fourth of july at another friend’s cabin. Sigh…summer.

Oh and city-life hasn’t exactly been too shabby what with Dan’s meaty birthday weekend and Rock the Garden.

Anyway, back to this weekend and the resort.

We also “played” tennis and ate a lot of fried food.

Yeah, that is a mike’s hard lemonade. What are you gonna do about it?!

Needless to say that upon my return I was somewhat craving freshness and veggies so I pretty much inhaled this after I made it.

I’m going out on a limb and saying you would inhale it too. I wasn’t sure about the cheese/balsamic combo but paired with the wheat berries it just lent it this awesome nutty flavour. I liked it a lot.

Warm Wheat Berry and Roasted Vegetable Salad


  • 2 medium carrots, peeled and cut into small chunks
  • 1 cup grape tomatoes
  • 6-8 mushrooms, cut into small chunks
  • 1/2 cup broccoli, cut into small florets
  • 4 cloves garlic, peeled and quartered
  • 1 small red onion, sliced
  • 4 tablespoons olive oil, divided
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1 cup wheat berries
  • 2-3 ounces parmesan cheese (or gruyere, or gouda, or fontina…you get the picture), shaved
  • small handful of chopped parsley
  • 1 tablespoon balsamic vinegar


  1. Preheat the oven to 400 degrees.
  2. Combine the carrots, tomatoes, garlic, broccoli, mushrooms, and onion in a large bowl. Add 2 tablespoons of olive oil, salt, and pepper, and toss to coat. Spread the vegetables on a baking sheet lined with foil or parchment paper, and roast for 25 minutes, stirring once or twice.
  3. Meanwhile, rinse and drain the wheat berries. Bring 2 cups of water to boil, season with salt, and add the wheat berries. Cook for one hour, until soft but still chewy in the center. Drain.
  4. Combine the cooked wheat berries and vegetables, then add the cheese and basil. Whisk together the remaining 2 tablespoons of olive oil with the balsamic vinegar, seasoning with salt and pepper, and drizzle over the wheat berry mixture.

What has been the highlight of your summer so far?

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