Wheat Berry, Kale, Grape, and Orange Salad

  • Yield 8 servings

A year-round wheat berry salad that is both vegan and vegetarian friendly.

Wheat Berry, Baby Kale, Grape, and Orange Salad Recipe
Sara Remington

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 in/6 mm wide and not longer than 2 in/5 cm. 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. —Myra Goodman


Wheat Berries
2 cups wheat berries
1 teaspoon salt
Curry-Orange Vinaigrette
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 nector
1 1/2 teaspoons Dijon mustard
1 teaspoon salt
3/4 teaspoon curry powder
Pinch of cayenne pepper
Pinch of ground ginger
Fresh ground black pepper
5 ounces baby kale
1 cup seedless red grapes, halved
1 cup seedless green grapes, halved
2 oranges, segmented
Fresh ground black pepper
1 cup unsalted walnuts, toasted and coarsely chopped


  1. 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.
  2. 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.
  3. 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.

Recipe from Straight from the Earth by Myra Goodman and Marea Goodman (Chronicle Books, 2014)



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