Description
This Red Plum Wheat Berry Salad is bright with the summer flavors of plums, along with satisfying wheat berries, kale, radishes, green onions, and pine nuts with a sunny Italian herb vinaigrette.
Ingredients
Scale
Wheat Berries:
- 3 cups water
- 1 cup wheat berries, uncooked
Italian Herb Vinaigrette:
- 2 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh chopped Italian herbs (i.e., oregano, marjoram, rosemary, thyme, basil) or 1 teaspoons dried Italian seasoning
- ½ teaspoon salt (optional)
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
Salad:
- 4 cups packed chopped kale
- 4 plums, unpeeled, pitted, thinly sliced
- 3 radishes, thinly sliced
- 3 scallions or green onions, sliced
- ¼ cup toasted pine nuts
Instructions
- Place water into a medium pot, cover, and bring to a boil over high heat. Pour in wheat berry kernels, cover, and cook over medium heat according to package directions until tender yet firm and crunchy (about 30 minutes). Drain any remaining water and cool completely.
- While wheat berries are cooking, make the vinaigrette by mixing together olive oil, vinegar, herbs, salt (optional), black pepper, and garlic powder until smooth. Set aside.
- Make the salad by placing the kale in a large (about 3-quart) salad bowl. Mix in the vinaigrette and massage it into the kale. Mix in the cooled wheat kernels, sliced plums, radishes, scallions or green onions, and pine nuts. Toss well to distribute dressing.
- Serve immediately. Makes 8 servings (about 1 ¼ cups each). May refrigerate leftover salad for up to 5 days covered in the fridge.
Notes
To make this recipe gluten-free, just substitute another type of cooked grain, such as quinoa, sorghum, or brown rice.
May use Kamut or farro wheat kernels instead of wheat berries.
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 146
- Sugar: 4 g
- Sodium: 17 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 4 g