Wheat-berry, kale and cranberry salad

Prep 10 min
Total 40 min
Makes 6 Servings

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
1/2 cup
dried cranberries
1/3 cup
extra-virgin olive oil
3 tbsp
balsamic vinegar
1/2 tsp
5 cups
chopped kale, about 1/2 small bunch
1/2 cup
diced red onion
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.


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

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.

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Photo credit: Wheat-berry, kale and cranberry salad</br> Photo, Roberto Caruso

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