Wheat Berry, Baby Kale, Grape, and Orange Salad

Straight from the Earth_Wheat Berry Salad

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: 1⁄4 inches 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. Recipe contributed by Myra Goodman and Marea Goodman, from Straight from the Earth* © 2014. Photo by Sara Remington. Reprinted by permission of Chronicle Books.

Serves: 8

Wheat Berries

  • 2 cups wheat berries
  • 1 teaspoon salt

Curry-Orange Vinaigrette

  • ⅔ cup extra-virgin olive oil
  • ¼ cup golden balsamic vinegar
  • Zest of 1 orange
  • 2 tablespoon fresh orange juice
  • 2 teaspoon agave nectar
  • 1 ½ teaspoon Dijon mustard
  • 1 teaspoon salt
  • ¾ teaspoon curry powder
  • Pinch of cayenne pepper
  • Pinch of ground ginger
  • Freshly ground black pepper

Salad

  • 5 ounces baby kale
  • 1 cup seedless red grapes, halved
  • 1 cup seedless green grapes, halved
  • 2 oranges, segmented
  • Salt
  • Freshly ground black pepper
  • 1 cup, 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, and 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 make the salad:
Combine the cooled wheat berries with the kale in a large bowl. Toss with ½ cup of the dressing. Add the grapes and orange segments and another ¼ 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.

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

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