Wheat Berry, Kale and Cranberry Salad
By Chatelaine2
PREP TIME
10 min
TOTAL TIME
40 min
Serves
4

(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?
Ingredients
- 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
Instructions
- 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.
FILED UNDER: Editor's Picks vegan Vegetarian