Despite my love for whole grains, it is such a shame that I have failed to upload posts on the same. The last and only one that I posted was these rustic Crunchy Sticky Wheat Pops which is not only simple but ideal for this cold weather.

In fact I find whole grains ideal for winter salads and meals. They have this warm and comforting feel about them.  They have the versatility of being dished out as a salad and when paired with roasted/ grilled veggies or poultry make for a wholesome meal. Soft and chewy, wheat is an excellent source of protein, fiber, zinc, iron, magnesium and has anti oxidants too. It is as healthy as a salad can be!
Since the weather here has been cool and pleasant with just a wee bit of nip in the air, and I am certain it won’t last for long; I might as well enjoy it with this wonderful salad that has the goodness of roasted veggies and wholesomeness of wheat berries. J
For Salad:
1 Cup Wheat Berries
1½ tsp salt 

½ cup Peas (frozen or fresh)

2 cups Cauliflower florets
2 cups Broccoli florets
1 cup Pumpkin (diced in bite size pieces)
A handful of Pomegranate seeds
Few leaves Mint (optional)
Few sprigs Coriander (optional)

For Dressing: 
3 tsp Pomegranate Molasses
3 tsp Red Wine Vinegar
A dash of Lemon Juice
3 tbsp Olive Oil
A sprinkling of dry crushed Oregano 
Salt and Pepper to taste

Take approximately 1.5 – 2 litres of water in a large pan. Boil the water and add salt and wheat berries. Cook till done but still chewy. (You may need to add more water depending on the cooking time the wheat berries would take)

Meanwhile, heat the oven at 190 degrees C. Line a baking tray with aluminium foil and arrange the florets of broccoli and cauliflower along with pumpkin on the foil. Drizzle with olive oil and sprinkle salt and pepper. Roast in the oven for approx 25-30 minutes (the cooking time will vary depending on the size of veggies)or till the veggies are slightly charred and done (I slightly retain their crunch). Do not forget to turn them over half way through. 

Whisk together all the ingredients of the dressing and keep aside. 

In a large mixing bowl add the wheat berries, roasted veggies, peas (I didn’t cook them) and pomegranate seeds. Drizzle the dressing and serve warm or at room temperature. 

Serves 5-6

Note: The time of cooking wheat berries will depend on their quality. It can vary from 45 minutes to over an hour. 
Note: Soak the wheat berries over night to save on fuel and time. 
Note: Remember, that you will need less salt in the dressing since we had added salt in the wheat berries while cooking them and also in the veggies while roasting them. 



  1. We don’t have winter over here. Usually our weather plays sparks, one minute rain next burning heat. And wheat berry is also unheard off. Yet I’m sure I can look for something else to replace it and get hold of this delicious healthy salad for our meal.

  2. The salad is not only healthy but just stunning visually and great for winter since a bit more hardy with wheat berries (which I think I never had). And I have pomegranate molasses at home already, the dressing looks yummy.

  3. As a small kid I used to think bubblegum was made from gehu :))
    Wheat berry soaked and cooked is new to me.Love the variety of flavors going on in the salad from pomegranate to oregano combined with pumpkin.
    Ur posts are so refreshing Taruna, always help me see Indian food from a new angle.

  4. Yum! What a great salad…like the textures and colors of this salad…I would love to have this salad as a meal.
    Thanks for the recipe and hope you have a great week 😀

  5. What a hearty and healthy salad! I love salads, but most are too “cold” for the winter. This is definitely a cold weather salad! Thanks!!!

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