Roast beef and arugula salad with wheat berries

SmartPoints® value per serving
Total Time
25 min
18 min
0 min
This is a delicious, colorful salad that you can put together in less than half an hour. It's wonderful as an appetizer or side, but is also hearty enough to eat on its own for dinner or lunch. The dressing is super easy to make—simply whisk together the olive oil, red wine vinegar, coarse-grain mustard, fresh thyme and rosemary, garlic, salt, and pepper in a bowl. It nicely complements the cooked wheat berries, carrots, fennel, roasted red peppers, and arugula. To make prep a cinch, we call for deli-style slices of roast beef you can pick up at any grocery store to top it all off.


Olive oil

1½ Tbsp

Red-wine vinegar

1½ Tbsp


1½ tsp, coarse-grained

Fresh thyme

1½ tsp, chopped


1 tsp, chopped

Garlic clove(s)

1 medium clove(s), crushed through garlic press

Table salt

¾ tsp

Black pepper

¼ tsp

Cooked wheat berries

2 cup(s), thawed if frozen

Uncooked carrot(s)

2 medium, thinly sliced

Uncooked fennel bulb(s)

1 item(s), cored and thinly sliced

Roasted red peppers (packed in water)

½ cup(s), drained and sliced


5 oz

Deli style roast beef slice(s)

¾ pound(s), lean, thickly sliced, cut into 1-inch strips


  1. To make dressing, whisk together oil, vinegar, mustard, thyme, rosemary, garlic, salt, and black pepper in small bowl.
  2. Place wheat berries, carrots, fennel, and roasted peppers in large bowl. Add 2 tablespoons dressing and toss to coat.
  3. Arrange arugula on serving platter and drizzle with remaining dressing. Top with wheat berry mixture and arrange roast beef on top.
  4. Serving size: 1 1/4 cups arugula, 1 cup wheat berry mixture, and 2 ounces roast beef