Wheat Berry, Kale and Cranberry Salad
13
- Prep Time10 mins
- Total Time40 mins
- Makes4 servings
(Recipes by Irene Ngo; Produced by Stephanie Han Kim, Sun Ngo and Aimee Nishitoba; Photography by Erik Putz and Christie Vuong; Food styling by Ashley Denton; Prop styling by Madeleine Johari)
This filling plant-based salad is simple, delicious, and rich in vitamins—what’s not to love?
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
1/2 cup diced red onion
1 yellow bell pepper, diced
Instructions
Rinse wheat berries. Combine with 8 cups water in a pot. Bring to a boil over high. Reduce heat to medium-high and cook, covered, until tender, 30 to 35 min. Stir in cranberries in 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 bell pepper.