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.

this Wheat Berry Recipe with caramelized onions and butternut squash

Wheat Berry Recipe with Caramelized Onions and Pecans

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

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  • 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


  • 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


  • 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
    image for recipe instruction
  • Preheat the oven to 350 degrees. 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
    image for recipe instruction
  • 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
    image for recipe instruction
  • 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
    image for recipe instruction
  • 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
    image for recipe instruction
Serving: 1 serving = ⅙ of the recipe, Calories: 301kcal, Carbohydrates: 40g, Protein: 7g, Fat: 14g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 14mg, Sodium: 121mg, Potassium: 322mg, Fiber: 7g, Sugar: 4g, Vitamin A: 1190IU, Vitamin C: 9mg, Calcium: 50mg, Iron: 2mg
DID YOU MAKE THIS RECIPE?If you love this recipe as much as we do, be sure to leave a review or share it on Instagram and tag @TheEndlessMeal.