Wheat-berry, kale and cranberry salad

This colourful salad is so good for you! Rich in fibre and vitamins, this is one sweet salad that’s bursting with flavour.

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( 65 ratings )

Preparation time:
10 minutes
Total time:
40 minutes
Makes:
6 Servings
Wheat-berry, kale and cranberry salad recipe


 
Roberto Caruso

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

Instructions

  • 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.

Shopping Tip:

Wheat berries are soft-wheat kernels that can be found in your local health-food store.

Omnivore’s Variation:

Stir in 2 cups cooked and shredded turkey or chicken.

Substitution Tip:

Use 2 1/2 cups cooked brown rice, quinoa or green lentils instead of wheat berries.

Nutrition (per Serving)

calories
286 
protein
g
carbohydrates
40 g
fat
13 g
fibre
g
sodium
220 mg

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