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Wheat Berry Salad with Roasted Beets and Curry Cashew Dressing
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5 from 1 vote

Wheat Berry Salad with Roasted Beets and Curry Cashew Dressing

This Wheat Berry Salad with Roasted Beets and Curry Cashew Dressing is a delicious melange of sweet, savory, tangy flavors and crunchy, chewy and smooth textures.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr
Course: Salad
Cuisine: American
Diet: Vegan, Vegetarian
Keyword: Wheat Berry Salad
Servings: 6 servings
Calories: 354kcal


  • 1 ½ cups wheat berries (soaked overnight)
  • 6 beets
  • ½ cup pecans (lightly roasted)
  • ¼ cup cranberries
  • 2 tablespoon golden raisins
  • ½ cup kalamata olives (optional)
  • ¼ cup parsley (chopped)

For the curry cashew dressing:

  • ½ cup cashews (soaked for at least 30 minutes, then drained)
  • 1 teaspoon curry powder
  • ¼ teaspoon turmeric
  • 1 teaspoon Sriracha sauce (adjust according to your taste)
  • Juice of 1 lemon
  • Salt to taste


  • Cook the wheat berries. Rinse the berries and then place in a saucepan with 4 cups of water and 1 teaspoon salt. Bring to a boil, cover, then cook over a simmer for an hour or until the berries are tender but still slightly chewy. If using a pressure cooker, add 4 cups of water and cook for three whistles. Drain the cooked wheat berries before using.
  • To roast the beats, start by preheating the oven to 400 degrees. You can either peel the beets before roasting or after. I tend to prefer the after method because the skins come off more easily. Roast the beets on a baking sheet for 35-40 minutes. Turn over once halfway through cooking. The beets are tender when you can pierce the center with a fork easily. Remove the beets from the oven, let them cool, and then cut into ½-inch cubes.
  • Make the dressing by placing all ingredients in a blender with ½ cup water. Blend until very smooth.
  • Place the wheat berries, cranberries, raisins, olives if using, pecans, and parsley in a large bowl and toss together. Add the beets at the end, because they will color everything a deep red (including your fingers, so wear gloves if you must). Drizzle on the dressing and serve.


Calories: 354kcal | Carbohydrates: 53g | Protein: 11g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 260mg | Potassium: 439mg | Fiber: 11g | Sugar: 10g | Vitamin A: 293IU | Vitamin C: 9mg | Calcium: 59mg | Iron: 4mg