You are here: Home » Recipes » Wheat Berry Vegetable Salad with Toasted Sesame Dressing Wheat Berry Vegetable Salad with Toasted Sesame Dressing Kitchen Tested Yield 8 servings Wheat berries and vegetables are an unbeatable combination in this springtime salad. - Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Ingredients Dressing:1/3 cup plus 1 tablespoon canola oil, divided2 garlic cloves, thinly sliced1/2 teaspoon mustard seeds1/4 cup cider vinegar1 tablespoon sugar1/4 teaspoon salt1 green onion, coarsely chopped1 tablespoon toasted sesame oilSalad:1 cup wheat berries (farro), rinsed6 cups water, lightly salted1 tablespoon canola oil8 kale leaves, rinsed, stems removed and chopped1/2 teaspoon salt1 pinch red pepper flakes1/2 pound carrots, peeled and sliced diagonally1/2 yellow bell pepper, cut into thin strips1/2 pound sugar snap peas, strung and cut diagonally into thirds Instructions To prepare dressing, heat a small skillet over medium heat. Add 1 tablespoon canola oil. When hot, add garlic and mustard seeds. Saute about 2 minutes. Do not brown. Place cider vinegar, sugar, salt, green onion and garlic mixture in the bowl of a food processor. Pulse together, then process, drizzling in 1/3 cup canola oil through the food chute. Drizzle in sesame oil through chute and process until dressing emulsifies. To prepare salad, add wheat berries to a pot of boiling salted water and cook about 25 minutes. Drain well. Heat 1 tablespoon canola oil in a large deep skillet or Dutch oven over medium heat. Add kale; sauté until wilted, 5 to 7 minutes. Add salt and red pepper flakes. Add carrots, and continue to cook another 5 to 7 minutes. Add yellow bell pepper and sugar snap peas. Cook until kale is tender and other vegetables are tender-crisp, another 4 to 5 minutes. Combine vegetables, wheat berries and dressing. Toss well. Recipe by Nancy Vienneau.