Wheat Berry, Baby Kale, Grape & Orange Salad

Active Time: 15 minutes • Total Time: 60 minutes

Yields: 8 Servings

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  • 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 cayenne pepper
  • pinch ground ginger
  • Freshly ground black pepper
  • SALAD:
  • 5 ounces Earthbound Farm Organic Baby Kale
  • 1 cup Seedless red grapes
  • 1 cup Seedless green grapes
  • 2 oranges
  • 1 cup Raw, unsalted walnuts
  • salt
  • Freshly ground black pepper

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

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.

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.

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