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Wheat Berry, Baby Kale, Grape & Orange Salad 8 Servings WHEAT BERRIES: 2 cups Wheat berries 1 tsp salt CURRY-ORANGE VINAIGRETTE: ⅔ cup extra-virgin olive oil ¼ cup golden balsamic vinegar Zest of 1 orange 2 Tbsp fresh orange juice 2 tsp agave nectar 1 ½ tsp Dijon mustard 1 tsp salt ¾ tsp curry powder pinch cayenne pepper pinch ground ginger Freshly ground black pepper SALAD: 5 oz Earthbound Farm Organic Kale (1 package) 1 cup Seedless red grapes (halved) 1 cup Seedless green grapes (halved) 2 oranges (segmented - see note) salt Freshly ground black pepper 1 cup Raw, unsalted walnuts (toasted and coarsely chopped)
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Wheat Berry, Baby Kale, Grape & Orange Salad

Here's a grain + greens dish that delights body and taste buds with juicy fruit, earthy greens and hearty wheat berries. (And it just happens to be vegan, too.)

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 and Marea Goodman

Prep time: 15 min | Cook time: 60 min | Total time: 75 min | 8 Servings

Ingredients

WHEAT BERRIES:

2 cups

Wheat berries

1 tsp

salt

CURRY-ORANGE VINAIGRETTE:

⅔ cup

extra-virgin olive oil

¼ cup

golden balsamic vinegar

Zest of 1 orange

2 Tbsp

fresh orange juice

2 tsp

agave nectar

1 ½ tsp

Dijon mustard

1 tsp

salt

¾ tsp

curry powder

pinch

cayenne pepper

pinch

ground ginger

Freshly ground black pepper

SALAD:

5 oz

Earthbound Farm Organic Kale (1 package)

1 cup

Seedless red grapes (halved)

1 cup

Seedless green grapes (halved)

2

oranges (segmented - see note)

salt

Freshly ground black pepper

1 cup

Raw, unsalted walnuts (toasted and coarsely chopped)

Directions

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 all of the dressing ingredients 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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