Go Back
wheat berry salad dotted with almonds, crtanberries, oranges, and kale
Print Recipe

Wheat Berry Salad with Lemon Vinaigrette

Prep Time30 minutes
chill time1 hour
Course: salads
Cuisine: International
Keyword: wheat berry, wheatberries, wheatberry
Servings: 6
Author: A. JoAnn

Ingredients

Salad

  • 1 c. wheat berries
  • 3 c. water
  • 6 c. kale, curly, chopped
  • 1 orange, peel, pith, and membrane removed
  • 1 apple. cored and chopped
  • 3-4 scallions, chopped
  • ¾ c. pecans or almonds, toasted
  • ½ c. cranberries, dried

Lemon Vinaigrette

  • 1 tbsp. honey
  • 3 tbsp. lemon juice, fresh
  • ¼ c. apple cider vinegar
  • ½ c. olive oil
  • ½ tsp. salt, or to taste
  • ¼ tsp. pepper, ground

Instructions

  • Follow the directions for cooking the wheat berries as explained in the introduction. Drain and set aside to cool.
  • Chop the kale, onions, and cored apple. Put these in a large bowl.
  • Remove the peel, pith, and membrane of the orange with a sharp knife. Chop the orange. Add it and any juice you can save from the cutting board to the salad bowl.
  • Mix in the cooked, cooled wheat berries.
  • Next, whisk together the vinaigrette ingredients, adjusting proportions to your taste. Pour the dressing over the salad and mix it well and then, cover and refrigerate the salad for an hour before serving as this allows the flavors meld.