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Warm Winter Wheat Berry Salad

Warm wheat berry salad with kabocha pumpkin, root vegetables, and a poached egg.
Course Salad
Cuisine American
Level Beginner
Main Ingredient Egg, Grains & Seeds
Diet Dairy-Free, Low Sugar, Pescatarian, Vegetarian


For salad

  • 1 cup wheat berries cooked (or some other whole grain)
  • 1/3 cup celery cut into small cubes
  • 1 tablespoon parsley chopped
  • 1 tablespoon olive oil good
  • 1 Cup kabocha butternut squash cubed or
  • 1/2 Cup parsnip celery root cubed or
  • 1 spring onion sliced (or small sweet onion)
  • 1 teaspoon kosher salt

for dressing

  • 2 tablespoons olive oil good
  • 2 tablespoons balsamic vinegar real
  • 8 sage leaves cut into thin ribbons
  • 1 teaspoon salt
  • to taste black pepper freshly ground

for serving

  • 1 egg poached per serving


  1. Prepare the wheat berries according the the box directions and dump it into a large bowl. Toss the hot wheat with celery and parsley in a large bowl.
  2. Heat 1 Tbs of good olive oil over medium heat and saute the kabocha, parsnip, onion and salt until the vegetables are soft enough to eat (but not mushy). Add to bowl with wheat.
  3. Whisk together the dressing ingredients and pour enough on the wheat and veggies, tossing gently, to lightly coat everything.
  4. To serve, put down a bed of greens, layer on the wheat and veggies, top with a soft poached egg and drizzle on a little more dressing.