I’ve got a tasty, festive salad for you. I am all about keeping salads simple and adding flavor with what you have on hand in your fridge and pantry. In this salad, the greens and the whole grains work well together. Many people steer clear of kale as it can be bitter and tough to chew and prepare, that’s why I love ‘baby’ kale. The dainty leaves have a subtle flavor and hold up well to salad dressing, as well as heating (i.e., sautéing).
This salad has just five main ingredients, plus six ingredients – including salt and pepper, for the salad dressing. That’s it.
Why are leafy greens like kale so good for you? In the my book, The Essential Guide to Healthy Healing Foods, the benefits of kale are highlighted as it’s a cruciferous vegetable like broccoli, cauliflower and Brussels sprouts, which contains a number of powerful nutrients like vitamins, A, C, K, as well as the bone-enhancing mineral, calcium. Plus, eating leafy greens has shown to keep your brain younger, as well as do wonders for heart and cell health. That’s why a daily dose of greens is a great idea!Cravings a nourishing salad with loads of color? Try my Baby Kale and Wheat Berry Salad. #recipe #ontheblog Click To Tweet
Baby Kale and Wheat Berry Salad
1 cup baby kale, washed and patted dry
½ cup, raw wheat berries
1 cup low-sodium vegetable broth
½ cup pomegranate seeds
¼ cup lightly salted pistachios, coarsely chopped
½ small shallot, finely diced
1 tsp Dijon mustard
1 Tbsp. champagne vinegar
3 Tbsp. extra virgin olive oil
Salt and pepper to taste
Place the kale in a medium bowl.
Over high heat, bring wheat berries and broth to a boil. Reduce heat to a simmer, cover and allow to wheat berries to absorb the liquid. Stir occasionally. When cooked, flake with a fork and remove from heat to cool for a few minutes.
Toss wheat berries into kale, add pomegranate and pistachios. Whisk together the dressing ingredients. Drizzle over salad and enjoy!
Enjoy eating simply,