Wheatberry Kale Salad
This vegan Kale Wheatberry Salad is a hearty grain salad full of lots of healthy fruit and vegetables with Middle Eastern spices.
Servings: 8
Calories: 294.94kcal
Ingredients
- 2 cups wheatberries
- 4 tablespoons olive oil divided
- 3 finely chopped garl;ic cloves
- 10 kale leaves thinly sliced
- 1 cucumber chopped small
- 1 green apple peeled and grated
- 1 lemon
- 1 cup canned corn drained
- 1 tablespoon finely chopped fresh oregano
- 1 cup dried cranberries
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground allspice
- 1/4 teaspoon crushed red pepper
- 1/2 cup shelled pistacchios
- 1 teaspoon salt
Instructions
- Combine wheatberries and 6 cups of water in a large saucepan.
- Bring to a boil and cook until tender, 45 minutes - 1 hour. After 30 minutes, start stirring frequently until all of the liquid has been absorbed.
- Meanwhile, heat 2 tablespoons of the oil in a large skillet.
- Add garlic. As soon as it starts to change color, add kale and mix until kale gets coated with all of the oil.
- Add 1/2 cup water and cook for 5 minutes, until all of the water has evaporated.
- In a large bowl, combined wheatberries, cucumber, corn and apple. Squeeze juice from 1/2 of the lemon directly over the apple.
- Add the remaining ingredients and the cooked kale. Stir to combine.
- Add juice of the other 1/2 of the lemon and remaining olive oil. Stir to combine. Leave for at least 15 minutes, for flavors to combine.
Nutrition
Calories: 294.94kcal | Carbohydrates: 54.45g | Protein: 6.41g | Fat: 8.34g | Saturated Fat: 1.16g | Sodium: 341.29mg | Fiber: 8.92g | Sugar: 13.9g
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