Wheat Berry, Kale and Cranberry Salad


  • Prep Time10 mins
  • Total Time40 mins
  • Makes4 servings
Wheat Berry, Kale and Cranberry Salad

(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?


  • 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


  • 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.