Wheat-berry, kale and cranberry salad



10 min


40 min


6 Servings

Wheat-berry, kale and cranberry salad

Wheat-berry, kale and cranberry salad
Photo, Roberto Caruso

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


  • 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 bell 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.

Substitution tip

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

Omnivore's variation

Stir in 2 cups cooked and shredded turkey or chicken.

Shopping tip

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

Nutrition (per serving)

  • Calories
  • 286,
  • Protein
  • 6 g,
  • Carbohydrates
  • 40 g,
  • Fat
  • 13 g,
  • Fibre
  • 6 g,
  • Sodium
  • 220 mg.