Wheat Berries with Caramelized Onions and Pecans

Before I tell you guys about these super awesome Wheat Berries with Caramelized Onions and Pecans I have to share some exciting news with you.

Remember a few weeks ago when I told you guys that my handsome man and I were heading out to the ‘burbs several times a week for our motorcycle riding lessons? {That also happened to be another wheat berry recipe I was sharing then. Straaange.}

Are you ready for the exciting news? Here, why don't I show you a picture …

We passed our road test! I am now officially a biker chick … At least that's what my sister tells me. I like the thought of being a biker chick; it makes me feel tough (which I'm totally not!).

Wheat Berries with Caramelized Onions and Pecans


When I told you that I have some exciting news to share with you did you think it was going to involve motorcycles? There's a part of me that feels like when a 35 year old woman (woman? most days I still feel like a kid!) says they have exciting news to share with you that they're going to tell you that they are expecting a little one on the way. Do you immediately think the same too?

Wheat Berries with Caramelized Onions and Pecans

I'm almost embarrassed to tell you how much time we spent shopping for our motorcycle gear yesterday. After a grand total of nearly 4 hours in ONE store we each walked out with a helmet, a jacket with lots of armour, gloves and boots in our arms. Neither of us are shoppers and even though we were super stoked about getting our gear the whole process left us drained.

So drained that we almost picked up takeout. Again. For the third time this week. And it's only Thursday. {Please don't judge.}

Instead I scrounged up a few things we had in the pantry and came up with this. We had a big kale salad on the side and I have no doubt our bodies were thanking us for not feeding them takeout. Again.

Also, try this easy farro salad!

Wheat Berries with Caramelized Onions and Pecans

Our too tired and hungry selves ate this as a main course last night but normally I would serve this as a side dish. There's so much going on in here though that it was great on its own. Or maybe we were just that hungry. Joking. It really is tasty.

If you haven't had wheat berries before they taste a little like chewy brown rice. The caramelized onions and raisins give it lots of natural yummy sweetness and the creamy squash and crunchy pecans compliment each other perfectly. It's also good to eat straight out of the fridge so make extra and you'll have a healthy, tasty lunch the next day.

Wheat Berries with Caramelized Onions and Pecans

If you make this Wheat Berries with Caramelized Onions and  Pecans, make sure to snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create.

Wheat Berries with Caramelized Onions and Pecans

Wheat Berries with Caramelized Onions and Pecans

  • Author: Kristen Stevens
  • Prep Time: 30 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: North American


Wheat berries make a delicious warm salad when combined with caramelized onions and pecans. 



  • ½ acorn squash
  • 1 teaspoon vegetable or olive oil
  • 1 cup wheat berries (or amaramth or teff for a gluten-free dish)
  • 2 cups spinach leaves
  • 2 tablespoons olive oil or butter
  • 1 large onion, finely sliced
  • ½ teaspoon sugar
  • Optional: 3 strips bacon
  • 3 tablespoons raisins
  • ¼ cup pecans

For the dressing:

  • 1 tablespoon honey
  • 2 tablespoons olive oil
  • ½ tablespoon apple cider vinegar
  • 1 clove garlic, grated
  • Pinch of sea salt


  1. Place the wheat berries in a small pot and cover 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 but still chewy. Drain then add the spinach to the pot and set it aside. (The heat from the wheat berries will soften the spinach)
  2. Preheat the oven to 350. Line a baking tray with parchment paper. Cut the squash into small bite-sized pieces. Leave the skin on … it's tasty! Toss the pieces with the 1 teaspoon of vegetable or olive oil and bake on the prepared baking tray for 20-25 minutes, or until it is creamy and soft.
  3. Heat the 2 tablespoons of olive oil or butter in a large frying pan over medium high heat. Add the onion and cook until it begins to soften, about 5 minutes. Reduce the heat to low, stir in the sugar and continue to cook until they are very soft, about 20 more minutes.
  4. Cook the optional bacon in a large frying pan over medium heat until it is quite crispy. Remove the bacon from the pan and, when cool enough to handle, crumble.
  5. Make the dressing my whisking together all the dressing ingredients in a small bowl.
  6. Pour the wheat berries and spinach into a large bowl. Add the caramelized onions, optional bacon, raisins, pecans and dressing and toss well to coat. Serve warm or at room temperature.