Heirloom Carrot & Wheat Berry Salad Heirloom Carrot & Wheat Berry Salad

Heirloom Carrot & Wheat Berry Salad | Food styling by Claire Stubbs | Prop styling by Alanna Davey Image by: Maya Visnyei

Wheat berries can take upward of 75 minutes to cook. Soak them overnight in water to help speed up the cooking time.

  • Prep time 20 minutes
  • Total time 1 hour & 30 minutes
  • Credits : Canadian Living Magazine



Preheat oven to 400°F. Line rimmed baking sheet with parchment paper. In large saucepan of boiling salted water, cook wheat berries according to package directions. Drain and rinse under cold water; drain again. 

Meanwhile, arrange carrots and red onion in single layer on prepared pan; drizzle with oil and sprinkle with salt, tossing to coat. Roast until carrots are tender and red onion is browned, 25 to 30 minutes. 

Reserving 3 tbsp of the Mixed Herb Vinaigrette, in large bowl, stir wheat berries with remaining Mixed Herb Vinaigrette. Stir in carrots, red onion and feta. Arrange on platter; drizzle with reserved Mixed Herb Vinaigrette and sprinkle with parsley.

Test Kitchen Tip: For even more flavour, cook the wheat berries in chicken broth instead of water.

Makes 2 entrées or 6 side servings.

Nutritional facts Per side serving: about

  • Fibre 10 g
  • Sodium 971 mg
  • Sugars 11 g
  • Protein 9 g
  • Calories 443
  • Total fat 24 g
  • Potassium 611 mg
  • Cholesterol 17 mg
  • Saturated fat 5 g
  • Total carbohydrate 53 g


  • Iron 21
  • Folate 26
  • Calcium 16
  • Vitamin A 188
  • Vitamin C 27
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Lunch & Dinner

Heirloom Carrot & Wheat Berry Salad