winter wheat berry salad
Sweet raisins, crunchy nuts, and kale, a salad superfood, all work well in this easy lunchtime favorite.
2 cups wheat berries
1/4 cup almonds, roughly chopped
1/2 bunch kale (6-8 stalks), stemmed, washed, and chopped
4 tablespoons extra virgin olive oil, divided
Kosher salt, to taste
Juice from 1 lemon
1 tablespoon honey
Freshly ground black pepper, to taste
1/2 cup golden raisins
- Bring a large pot of water to boil. Add wheat berries. Lower heat, cover, and simmer for about 1 hour, until wheat berries are tender but still slightly chewy. After 45 minutes, begin tasting grains to test for texture. Drain and set aside in a large bowl.
- In a dry sauté pan, add almonds and toast for 1-2 minutes until lightly golden brown and fragrant. Set aside to cool.
- In another large bowl, add kale, 2 tablespoons olive oil, and a pinch of salt. Using your hands, massage olive oil into kale, until kale is softened. Add to bowl of wheat berries.
- In a small bowl, combine lemon juice, honey, and remaining 2 tablespoons olive oil. Season with salt and pepper. Whisk until combined. Add enough dressing to bowl of wheat berries to coat and toss to combine. Add raisins and almonds and toss again. Serve at room temperature.