This recipe is a celebration of simple ingredients transformed into something extraordinary. It all started when a friend raved about a similar salad she'd had at a fancy health food cafe – something about the nutty wheat berries and the bright citrusy dressing. That got me intrigued, so I decided to recreate it – with a few personal tweaks, of course!
I love how this salad is packed with nutrients and tastes amazing. It's the perfect mix of textures – the chewy wheat berries, the slightly tender kale, and the zingy lemon vinaigrette. It's also incredibly versatile. Add whatever seasonal veggies you like. Think roasted sweet potatoes in the fall, or some grilled asparagus in the spring. The possibilities are endless!
Required Equipments
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Large pot
- Colander
- Cutting board
- Sharp knife
- Salad bowl
- Whisk or fork
Wheat-Berry-and-Kale-Salad-with-Lemon-Vinaigrette
This vibrant and healthy wheat berry and kale salad with a zesty lemon vinaigrette is both incredibly nutritious and surprisingly delicious. It's easy to make and perfect for a light lunch or dinner.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 10 minutes
Cook Time: 60 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, let's tackle those wheat berries! Rinse 1 cup of wheat berries thoroughly under cold water. Then, combine them with 3 cups of water in a large pot. Bring to a boil, then reduce heat to low, cover, and simmer for about 45-60 minutes, or until they're tender but still have a slight chew to them. Don't peek too often, or you'll lose steam! Once cooked, drain them in a colander and set aside to cool.
- Now for the kale! Wash and chop 1 bunch of kale into bite-sized pieces. I like to use my trusty chef’s knife for this. Remove any thick stems. Massaging the kale with a little olive oil for a couple of minutes will tenderize it and prevent it from being too tough in the salad. This step is key to happiness – trust me!
- Time for the vinaigrette, which is super simple: In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons lemon juice (freshly squeezed is best!), 1 teaspoon Dijon mustard, 1/2 teaspoon honey, salt, and pepper to taste. Taste and adjust the seasoning as needed—a pinch of garlic powder adds a nice touch, too! Now you've got an amazing base for a delicious salad.
- Finally, assemble your beautiful salad! In a large bowl, combine the cooled wheat berries and the massaged kale. Add any other veggies you're feeling adventurous with (roasted vegetables are great here!). Pour the dressing over the salad and toss gently to coat everything evenly. Make sure every single wheat berry gets a taste of that yummy lemon vinaigrette. Serve immediately or chill for later, but it tastes best fresh!
- Serve this baby up, and enjoy your beautiful creation! I promise this isn’t like any other salad you’ve ever tasted before. Seriously, it's that good. Feel free to garnish with toasted nuts or seeds – pumpkin seeds and toasted pecans are excellent choices. This salad is super versatile and perfect for lunch or a light dinner. Bon appétit!
📝 Notes
- For extra flavor, add a pinch of garlic powder to the vinaigrette. You can also add toasted nuts or seeds as a garnish!
- Feel free to add other vegetables like chopped bell peppers, cucumbers or carrots for extra crunch and color
🍎 Nutrition
Calories: 350 kcal
Protein: 10g
Fat: 15g
Carbohydrates: 55g
Fiber: 10g
Calcium: 50mg
