Organic Bound

Wheat Berries & Fruit & Greens... Oh My!

April 2014

Our co-founder Myra Goodman’s latest cookbook, Straight from the Earth: Irresistible Vegan Recipes for Everyone — co-authored by her daughter Marea — focuses on fresh ingredients and intriguing flavor combos, creating delicious dishes that aren’t just heavy on the fruits and veggies…they happen to be vegan, too.

“We want all kinds of eaters to enjoy these dishes,” Myra says. “Our goal was to create 100% plant-based recipes that feel like a treat, not a sacrifice. We hope you love these recipes as much as we do, and that they bring the inspiration of our farm and love for delicious, healthy food directly to your kitchen.” 

We get hungry just thinking about it. Enjoy!

Wheat Berry, Baby Kale, Grape & Orange Salad

Prep Time: 15m | Cook Time (for the wheat berries): 1hr + 20m cooling | Serves 8

Baby kale is mild and convenient to use because the whole leaf is edible. If you can’t find it, you can substitute full-size kale by removing the stem and slicing the leaf very thinly, about 1/2 inch wide and not longer than 2 inches. The wheat berries take a full hour to cook, and another 20 minutes or so to cool, but they can easily be cooked a day ahead of time. From Straight from the Earth: Irresistible Vegan Recipes for Everyone by Myra Goodman & Marea Goodman.


2 cups wheat berries
1 teaspoon salt

2/3 cup extra-virgin olive oil
1/4 cup golden balsamic vinegar
Zest of 1 orange
2 tablespoons fresh orange juice
2 teaspoons agave nectar
1-1/2 teaspoons Dijon mustard
1 teaspoon salt
3/4 teaspoon curry powder
Pinch of cayenne pepper
Pinch of ground ginger
Freshly ground black pepper

5 ounces Earthbound Farm Organic Kale (1 package)
1 cup seedless red grapes, halved
1 cup seedless green grapes, halved
2 oranges, segmented (see note)
Freshly ground black pepper
1 cup raw, unsalted walnuts, toasted and coarsely chopped

To make the wheat berries: Rinse them and then put them in a medium pot with 6 cups water and the salt. Bring them to a boil, then reduce to a simmer. Cook, covered, for 1 hour, until the wheat berries are just tender. Add a few cups of cold water to the pot, stir, and then strain. Place the wheat berries in a very large bowl to cool, stirring occasionally to help them along.

To make the vinaigrette: Combine the oil, vinegar, zest, juice, agave, mustard, salt, curry powder, cayenne, ginger and pepper in a small jar. Seal the lid tightly and shake vigorously to combine. Set aside at room temperature.

To assemble the salad: Combine the cooled wheat berries with the kale in a large bowl. Toss with 1/2 cup of the dressing. Add the grapes and orange segments and another 1/4 cup of the dressing, and toss again. Add more dressing if desired, and season with salt and pepper. Toss in the walnuts right before serving.

Note: To segment the oranges, cut the top and bottom ends off of the fruit so that it can stand level on your cutting surface. With a sharp knife, cut downward, following the contour of the fruit, removing the peel and the pith. Then, slice between each white membrane of the fruit to release the flesh in segments, discarding the tough membrane.

Per serving: Calories 480, Fat 32 grams, Cholesterol 0 mg, Sodium 480 mg, Carbohydrates 49 grams, Fiber 7 grams, Sugars 11 grams, Protein 8 grams. Percentage Daily Values per serving (based on a 2,000-calorie diet): Vitamin A 8%, Vitamin C 60%, Calcium 8%, Iron 10%, Copper 15%.

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