Warm Wheat Berry Salad with Roasted Mushrooms and Orange-Curry Vinaigrette


Just because it’s winter and heading into the chilly side of spring, doesn’t mean you can’t enjoy salads! This Meatless Monday, I’m sharing a wonderful plant-based Wheat Berry Salad that can be enjoyed warm or chilled for tomorrow’s lunch.

Warm Wheat Berry Salad Recipe with Roasted Mushrooms and Curry-Orange Vinaigrette

This wonderful wheat berry salad is nutritionally well-balanced for a light meal or hearty side with nutrient-dense mushrooms and grains. Mushrooms contain vitamin D at various levels, B vitamins in notable amounts, and a good little dose of natural protein. Plus wheat berries are relatively high in protein and fiber. Kasha, the gluten-free option for this recipe, is just a little bit lower in protein and has about a third of the fiber.

Nonetheless, if you want a heartier wheat berry salad, you can add a can of drained and rinsed chickpeas or diced baked tofu. Both will meld wonderfully with the flavors in this recipe while adding a good dose of plant-based protein.

Roasted Mushroom and Wheat Berry Salad with Orange Curry VinaigretteThis wheat berry salad recipe with photo was shared with us by the Mushroom Council.

Special Diet Notes: Orange-Curry Wheat Berry Salad

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

For a gluten-free warm salad, I recommend swapping in kasha, or buckwheat groats, for the wheat berries. Despite it’s name, buckwheat is actually wheat-free and gluten-free.

Warm Wheat Berry Salad with Roasted Mushrooms and Orange-Curry Vinaigrette
Prep time
Cook time
Total time
Serves: 4 servings
Wheat Berry Salad
  • 8 ounces white button mushrooms, halved
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon finely ground sea salt
  • ¼ teaspoon ground black pepper
  • 2 cups cooked wheat berries, warm
  • 2 green onions, sliced
  • 2 tablespoons dried cranberries, chopped
Orange-Curry Dressing
Wheat Berry Salad
  1. Preheat your oven to 400ºF.
  2. Place the mushrooms on a baking sheet. Drizzle with the olive oil and sprinkle with the salt and pepper. Toss to coat.
  3. Bake for 10 minutes. Carefully stir the mushrooms and bake for 5 more minutes, or until tender.
  4. Transfer the mushrooms to a medium bowl. Stir in the cooked wheat berries, green onions and cranberries.
Orange-Curry Dressing
  1. In a small bowl, whisk together all of the dressing ingredients.
  2. Pour the dressing over the salad. Toss to mix all of the ingredients, and serve warm. Leftovers can be refrigerated for up to 2 days.

More Meatless Mushroom Meal Recipes

Mushroom Pasta Bake with White Wine Cream Sauce (vegan, optionally gluten-free & nut-free)

Vegan Mushroom Pasta Bake Recipe with Dairy-Free White Wine Cream Sauce

Marinated Mushroom Bowls with Lentils and Wild Rice (vegan, gluten-free & optionally allergy-friendly)

Marinated Mushroom Bowls with Lentils and Wild Rice

BBQ Portobello Mushroom Burgers (vegan, optionally gluten-free & nut-free)

BBQ Portobello Mushroom Burgers Recipe - a marinated and grilled vegan main for barbecues

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Pingback: Roasted Parsnips & Carrots with Dairy-Free Shallot Herb Butter Recipe

  2. I love all the flavors you have packed in this salad and it looks so filling and satisfying! I could see making a big batch of this and adding and tweaking it and enjoying it all week long.

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