Wheat Berry, Kale and Cranberry Salad

2

PREP TIME

10 min

TOTAL TIME

40 min

Serves

4

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?

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

  1. 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.
  2. Whisk oil with vinegar and salt in a large bowl. Season with pepper. Stir in wheat berry mixture, kale, onion and bell pepper.
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