Vegan Wheat Berry Mason Jar Salad
A hearty portable salad featuring chewy wheat berries, blistered cherry tomatoes, and sautéed eggplant layered with fresh basil-almond pesto. Perfect for meal prep or outdoor adventures, this nutritious combination delivers satisfying textures and Mediterranean flavors. The mason jar format keeps ingredients fresh and crisp until serving, while the homemade pesto adds rich, herbaceous notes that tie everything together.
Ingredients
- 1 cup wheat berriesfarro1:1vegetarianhigh_fiberadds gluten
nuttier flavor, shorter cook time
- 3 cups water
- 1 pint cherry tomatoes
- 1 teaspoon fresh thyme leaves
- 2 cups eggplant, cubed
- 2 teaspoons balsamic vinegar
- 1 ½ teaspoons salt, divided
- 2 tablespoons extra-virgin olive oil, divided
- ¼ cup Lightly Salted Blue Diamond Almonds
- 2 cups arugula
- ¼ cup Lightly Salted Blue Diamond Almonds
- 1 clove garlic, peeled
- 2 cups basil leaves, packed
- 1 tablespoon fresh lemon juice
- ½ cup extra-virgin olive oil
- salt(optional)
Instructions
- 1
Combine wheat berries, water and half teaspoon salt in medium saucepan over medium-high heat
- 2
Bring to boil then reduce heat to maintain simmer
- 3
Cover and simmer for 50-60 minutes until wheat berries plump slightly and some split open
- 4
Drain wheat berries and set aside to cool
- 5
Heat large cast iron skillet over medium-high heat and warm olive oil
- 6
Add cherry tomatoes and sprinkle with thyme leaves and half teaspoon salt
- 7
Cook undisturbed for 2 minutes until tomatoes start popping
- 8
Stir tomatoes and cook 1 minute more then transfer to bowl to cool
- 9
Heat another tablespoon olive oil in skillet
- 10
Add cubed eggplant and half teaspoon salt
- 11
Cook stirring occasionally for 4-5 minutes adding more oil if skillet gets dry
- 12
Add balsamic vinegar and cook 1 minute more then remove to bowl to cool
- 13
Pulse almonds and garlic in food processor until almonds partially break down
- 14
Add basil leaves and lemon juice then process until basil is finely chopped
- 15
Stream in olive oil while processing until well combined
- 16
Taste and add salt if needed then transfer pesto to bowl
- 17
Add 2 tablespoons pesto to bottom of each 16-ounce mason jar
- 18
Layer wheat berries, eggplant, tomatoes with juices, almonds and arugula evenly between jars
- 19
Seal and refrigerate until ready to serve
- 20
Shake or stir to distribute pesto before eating
Tips
Wheat berries should be chewy and al-dente when done - some splitting is normal and indicates proper cooking
Let vegetables cool completely before assembling jars to prevent condensation and soggy greens
Mason jars keep salads fresh for up to 3 days when properly layered with dressing on bottom
Good to Know
Refrigerate assembled jars for up to 3 days. Keep pesto covered separately if making components ahead.
Cook wheat berries and vegetables up to 2 days ahead. Make pesto up to 1 week ahead. Assemble jars day of or night before serving.
Shake jar to distribute pesto before eating. Can be served chilled or at room temperature.
Common Mistakes
Don't skip cooling vegetables completely to avoid wilting greens and creating condensation
Avoid over-processing pesto to prevent it becoming too smooth and losing texture
Substitutions
FAQ
Can I substitute other grains for wheat berries?
Yes, farro, quinoa, or bulgur work well. Adjust cooking times accordingly - farro needs 25-30 minutes, quinoa 15 minutes.
How long do these mason jar salads keep?
Properly assembled with dressing on bottom, they stay fresh for up to 3 days refrigerated.
Can I make the pesto dairy-free?
This pesto is already dairy-free using almonds instead of cheese. Store covered in refrigerator up to 1 week.