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Wheat berry salad with cooked greens and pickled onions on a white bowl on a white wooden table with a purple napkin.

Wheat Berry Salad

pistachios, dried cherries, lacinato kale

STARS

Cook fiber-rich wheat berries—the whole grain form of wheat before it's processed—and toss them with tart dried cherries, crunchy pistachios, and Lacinato kale. A light curry vinaigrette complements the dashes of spearmint, cilantro, and lemon juice that give this robust salad a burst of flavor. 
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  40 minutes
Active Time:  15 minutes
Ingredients

Salad

  • 1 cup wheat berries 
  • 1 medium red onion, thinly sliced
  • 2 tablespoons wine vinegar
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • ¼ cup water 
  • 1 bunch (about 5 ounces) Lacinato kale, trimmed and shredded 
  • 1/2 lime, juiced
  • ½ cup cilantro, chopped
  • ¼ cup fresh mint, chopped
  • 3 stalks green onions, thinly sliced
  • ¼ cup crispy fried shallots or onions
  • ⅓ cup roasted unsalted pistachios
  • ⅓ cup dried cherries
  • Salt and pepper to taste

Curry Vinaigrette (optional):

  • 1 teaspoon yellow curry paste
  • ½ teaspoon Dijon mustard
  • 1 tablespoon lime juice
  • 1 tablespoon rice wine vinegar
  • ¼ teaspoon fresh ginger, minced
  • 2 tablespoons canola oil 
  • ½ teaspoon sugar
  • Salt and black pepper to taste
Directions
1
Cook the wheat berries according to the packet instructions, drain and cool slightly. 
2
While the berries are cooking, put the red onion slices in a heatproof bowl. Add the wine vinegar, sugar, salt, and water to a small saucepan and bring to a boil. Simmer for a few minutes, then pour the hot liquid over the onions. Set aside to cool.
3
Place the kale in a large mixing bowl, sprinkle with salt and drizzle with lime juice; massage the kale until tender, about 2 minutes.
4
Whisk together all the vinaigrette ingredients until emulsified and season to taste. 
5
Add the wheat berries, pickled onions, cilantro, mint, and green onions to the kale and toss with the dressing. 
6
Divide the salad between serving bowls, sprinkle with fried shallots, pistachios and cherries and serve immediately.

Wheat Berry Salad

pistachios, dried cherries, lacinato kale

STARS

Cook fiber-rich wheat berries—the whole grain form of wheat before it's processed—and toss them with tart dried cherries, crunchy pistachios, and Lacinato kale. A light curry vinaigrette complements the dashes of spearmint, cilantro, and lemon juice that give this robust salad a burst of flavor. 
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  40 minutes
Active Time:  15 minutes
Servings:  4

Ingredients

Salad

  • 1 cup wheat berries 
  • 1 medium red onion, thinly sliced
  • 2 tablespoons wine vinegar
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • ¼ cup water 
  • 1 bunch (about 5 ounces) Lacinato kale, trimmed and shredded 
  • 1/2 lime, juiced
  • ½ cup cilantro, chopped
  • ¼ cup fresh mint, chopped
  • 3 stalks green onions, thinly sliced
  • ¼ cup crispy fried shallots or onions
  • ⅓ cup roasted unsalted pistachios
  • ⅓ cup dried cherries
  • Salt and pepper to taste

Curry Vinaigrette (optional):

  • 1 teaspoon yellow curry paste
  • ½ teaspoon Dijon mustard
  • 1 tablespoon lime juice
  • 1 tablespoon rice wine vinegar
  • ¼ teaspoon fresh ginger, minced
  • 2 tablespoons canola oil 
  • ½ teaspoon sugar
  • Salt and black pepper to taste

Directions

1
Cook the wheat berries according to the packet instructions, drain and cool slightly. 
2
While the berries are cooking, put the red onion slices in a heatproof bowl. Add the wine vinegar, sugar, salt, and water to a small saucepan and bring to a boil. Simmer for a few minutes, then pour the hot liquid over the onions. Set aside to cool.
3
Place the kale in a large mixing bowl, sprinkle with salt and drizzle with lime juice; massage the kale until tender, about 2 minutes.
4
Whisk together all the vinaigrette ingredients until emulsified and season to taste. 
5
Add the wheat berries, pickled onions, cilantro, mint, and green onions to the kale and toss with the dressing. 
6
Divide the salad between serving bowls, sprinkle with fried shallots, pistachios and cherries and serve immediately.