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Ingredients
- 1 cup dried wheat berries
- 1/2 cup dried cranberries
- 1/3 cup extra-virgin olive oil
- 3 tbsp balsamic vinegar
- 1/2 tsp salt
- 5 cups chopped kale, about 1/2 small bunch
- 1/2 cup diced red onion
- 1 yellow pepper, diced
- Rinse wheat berries. Combine with 8 cups water in a medium pot. Bring to a boil over high, then reduce heat to medium-high. Cook, covered, until wheat berries are tender, 30 to 35 min. Stir in cranberries during the last 2 min of cooking. Drain and rinse with cold water.
- Whisk oil with vinegar and salt in a large bowl. Season with pepper. Stir in wheat-berry mixture, kale, onion and pepper. Serve immediately. Keeps well, refrigerated, up to 1 day.
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Shopping Tip:
Wheat berries are soft-wheat kernels that can be found in your local health-food store.
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Omnivore's Variation:
Stir in 2 cups cooked and shredded turkey or chicken.
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Substitution Tip:
Use 2 1/2 cups cooked brown rice, quinoa or green lentils instead of wheat berries.
- 286 calories
- 6 g protein
- 40 g carbohydrates
- 13 g fat
- 6 g fibre
- 220 mg sodium
User comments (1)
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This salad was delicious after making a few changes to jazz it up. I cubed a sweet potato, tossed with olive oil and roasted in the oven until soft and added it to the salad. I also added a can of chickpeas and I did not have wheatberry so used bulgur instead. I also added a bit more kale and increased the dressing by 50% due to the addition of more ingredients. Lastly, I cubed an avocado and sprikled it on top right before serving. A fatastic lunch to bring to work!
