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 

 

Baby Kale Wheat Berry Salad

Vicki Shanta Retelny, RDN
This simple salad is easy to toss together and is jam-packed with good-for-you plant-based nutrients.
Print Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Salad
Cuisine Mediterranean
Servings 1

Equipment

  • 1 small pot
  • 1 wooden spoon
  • 1 medium bowl
  • 1 tongs
  • 1 set measuring spoons
  • 1 set measuring cups
  • 1 small bowl
  • 1 whisk

Ingredients
  

  • 1 cup baby kale rinsed and dried
  • 1/2 cup wheat berries raw
  • 1 cup vegetable broth low-sodium
  • 1/2 cup pomegranate seeds
  • 1/2 cup pistachios lightly salted

Dressing

  • 1/2 small shallot minced
  • 1 tsp Dijon mustard
  • 1 tbsp champagne vinegar
  • 3 tbsp olive oil extra virgin
  • 1 pinch salt
  • 1 pinch black pepper

Instructions
 

  • Place the kale in a medium bowl.
  • On the stovetop 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!
Keyword kale, kale salad, plant based, plant forward, salad, simple

 

Enjoy eating simply,

-Vicki