Here’s a wheat berries recipe that’s both filling and full of fall flavor. It’s chewy wheat berries, butternut squash, crispy bacon, caramelized onions, raisins, and pecans tossed in a tangy-sweet dressing. It’s a festive side for dinners, and it’s easy to make, too!
I make this wheat berries recipe in the fall and winter when I’m craving something hearty, cozy, and full of flavor. It’s built around chewy wheat berries and loaded with roasted butternut squash, salty bacon, caramelized onion, sweet raisins, and buttery pecans, all tossed with tender greens and a simple homemade dressing. Every bite has great texture, and it feels satisfying without being heavy.
It’s also wonderfully easy to make, with most of the cooking time being hands-off. I love that it can be served warm or at room temperature, making it perfect for weeknight dinners, leftovers the next day, or even for relaxed dinner parties when you don’t want to fuss at the last minute. It’s the kind of recipe that feels a little special but fits effortlessly into everyday cooking.
Two more wheat berry recipes you might want to try are my curried wheat berry and chicken salad and my wheat berry salad with squash, kale, walnuts, and currants .
Make this a meal
This wheat berries recipe is a versatile side dish that goes with just about any main like lemon herb butter roasted chicken , paprika salmon , or my coffee rubbed steak .
It’s also great on its own for a quick and easy weeknight meal. Top it with some crumbled goat cheese or shredded rotisserie chicken for a heartier meal.
How to store leftovers
Leftovers will keep well in a covered container in the fridge for 3-4 days. I like the taste and texture best at room temperature, so I recommend leaving it on your counter for about 20 minutes before serving, or gently heating it in a microwave.
Wheat Berry Recipe
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Ingredients
- ▢ 1 cup wheat berries
- ▢ 2 cups baby spinach
- ▢ 1 ½ lb butternut squash (peeled and cubed)
- ▢ 1 teaspoon olive oil
- ▢ 4 strips bacon (chopped)
- ▢ 1 large onion (finely sliced)
- ▢ ¼ cup raisins
- ▢ ¼ cup pecans
Dressing
- ▢ 2 tablespoons olive oil
- ▢ 1 tablespoon honey
- ▢ 1 tablespoon apple cider vinegar
- ▢ 1 teaspoon dijon mustard
- ▢ 1 clove garlic (minced)
- ▢ 1 pinch EACH: sea salt and pepper
Instructions
- Place the wheat berries in a small pot and cover them with several inches of water. Bring to a boil then reduce the heat to low and cook, covered, for 30-40 minutes, or until the wheat berries are soft. Drain then add the spinach to the pot and set it aside. (The heat from the wheat berries will soften the spinach.) 1 cup wheat berries, 2 cups baby spinach
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Cut the squash into small, bite-sized pieces. Toss the pieces with olive oil and bake for 20-25 minutes, or until they are soft. 1 ½ lb butternut squash, 1 teaspoon olive oil
- Add the bacon to a frying pan over medium heat and cook until it is almost crispy, about 10 minutes. If there is more than 2 tablespoons of oil in the pan, drain some out. Add the onion to the pan with the bacon and cook until it is very soft, about 10 minutes. 4 strips bacon, 1 large onion
- Make the dressing by whisking the dressing ingredients in a small bowl. 2 tablespoons olive oil, 1 tablespoon honey, 1 tablespoon apple cider vinegar, 1 clove garlic, 1 pinch EACH: sea salt and pepper, 1 teaspoon dijon mustard
- Pour the wheat berries and spinach into a large bowl. Add the roasted butternut squash, caramelized onions and bacon, raisins, pecans, and dressing and mix well. Season to taste with sea salt and pepper. Serve warm or at room temperature. ¼ cup raisins, ¼ cup pecans
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Wheat Berry Recipe
Ingredients
- 1 cup wheat berries
- 2 cups baby spinach
- 1 ½ lb butternut squash , peeled and cubed
- 1 teaspoon olive oil
- 4 strips bacon , chopped
- 1 large onion , finely sliced
- ¼ cup raisins
- ¼ cup pecans
Dressing
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- 1 teaspoon dijon mustard
- 1 clove garlic , minced
- 1 pinch EACH: sea salt and pepper
Instructions
- Place the wheat berries in a small pot and cover them with several inches of water. Bring to a boil then reduce the heat to low and cook, covered, for 30-40 minutes, or until the wheat berries are soft. Drain then add the spinach to the pot and set it aside. (The heat from the wheat berries will soften the spinach.) 1 cup wheat berries, 2 cups baby spinach
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Cut the squash into small, bite-sized pieces. Toss the pieces with olive oil and bake for 20-25 minutes, or until they are soft. 1 ½ lb butternut squash, 1 teaspoon olive oil
- Add the bacon to a frying pan over medium heat and cook until it is almost crispy, about 10 minutes. If there is more than 2 tablespoons of oil in the pan, drain some out. Add the onion to the pan with the bacon and cook until it is very soft, about 10 minutes. 4 strips bacon, 1 large onion
- Make the dressing by whisking the dressing ingredients in a small bowl. 2 tablespoons olive oil, 1 tablespoon honey, 1 tablespoon apple cider vinegar, 1 clove garlic, 1 pinch EACH: sea salt and pepper, 1 teaspoon dijon mustard
- Pour the wheat berries and spinach into a large bowl. Add the roasted butternut squash, caramelized onions and bacon, raisins, pecans, and dressing and mix well. Season to taste with sea salt and pepper. Serve warm or at room temperature. ¼ cup raisins, ¼ cup pecans
