Wheat Berry, Kale & Cranberry Salad

With the weather getting much cooler, I must admit that a salad sounds far less appealing than a bowl of warm soup, however this one was too good to pass up!  The chewiness of the wheat berries is nice with the crisp kale and sweet cranberries.  If you don't want to use wheat berries, substitute 2 1/2 cups of quinoa, green lentils or brown rice!

WHEAT BERRY, KALE & CRANBERRY SALAD

Ingredients:

1 cup dried wheat berries

1/2 cup dried cranberries

1/3 cup EVOO

3 tbsp balsamic vinegar

1/2 tsp salt

5 cups chopped kale

1/2 cup diced red or white onion

1 yellow bell pepper, diced

• Rinse the wheat berries.  Combine with 8 cups water in a medium pot.  Bring to a boil over high heat, reduce heat to medium-high.  Cook, covered, until wheat berries are tender (approx. 30 to 35 mins).  Stir in cranberries during the last 2 minutes of cooking.  Drain and rinse with cold water to stop the cooking process.
• Whisk olive oil with vinegar and salt in a large bowl.  Season with black pepper.  Stir in wheat berry mixture, kale, onion and bell peppers.  Serve immediately.  Keeps really well refrigerated for up to 1 day!
• ENJOY!!! 

Edamame and Wheat Berry Salad

Although this takes a long time to actually prepare, it is so worth it! The wheat berries are nice and chewy and really make this a satisfying salad. I added red peppers, edamame, celery, feta, garlic scapes and a dressing to make it colourful and flavourful!

WHEAT BERRY & EDAMAME SALAD

Ingredients:

1 (16 ounce) bag frozen edamame
1 cup wheat berries (also called whole wheat kernels)
2 cups vegetable broth

1 red pepper, chopped

1/2 cup crumbled feta

3 chopped green onions, or garlic scapes

2 stalks of celery, finely diced

Dressing:
4 tbsps EVOO
2 tbspss lemon juice
1 tbsp whole grain Dijon mustard
1 tbsps balsamic vinegar
2 tsps dried basil
1 tsp dried dill weed
1 tsp horseradish
1 tsp salt
1 tsp black pepper

Cook wheat berries in a pressure cooker in broth for 45 minutes, or increase the broth 1/2 cup and bring to boil, then reduce and cover and cook for 2 hours or until liqiud is absorbed and berries are tender.

Cook the shelled edamame in boiling water as package instructions require.

Drain edamame and toss with wheat berries. Remove any excess liquid that is made from this process by straining both together in a collander. Mix in other vegetables.

Wisk all the ingredients for the dressing together and pour over salad. Stir to coat.

Refrigerate after salad has cooled and serve the next day.