April 8, 2019 | Tyler Harlton
Wheat berry and kale salad with dried fruit and pumpkin seeds.
Serves 2 people.
- ½ cup organic wheat berries, soaked in water to cover for several hours or overnight
- 1 tablespoon butter
- ¼ cup diced shallots
- 4 cups tightly packed pieces of mature kale with central ribs removed and torn into bite-sized pieces
- 2 tablespoons of your favorite cooking oil
- 2 tablespoons white wine vinegar
- 1 teaspoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 3 tablespoons extra virgin olive oil
- 2 tablespoons finely diced dried fruit (prune plums, cherries etc)
- ¼ cup unsalted pumpkin seeds (or other unsalted seeds)
- Cook the wheat berries, shallots, and kale: Drain the wheat berries and place in a pot with at least 2 cups of water. Bring to a boil over medium-high heat, cover partially with a lid, and let boil for about 60 minutes. Wheat berries are fully cooked when they start to split their skins and are the consistency of al dente pasta. Drain and let cool. Melt the butter in a small saucepan, and add the diced shallots. Cook for about 5 minutes, stirring, until they are translucent and starting to caramelize. Using a large heavy skillet, heat your cooking oil over medium-high heat and add the kale pieces. Cook until they are soft and start to become crispy and bronzed around some of the edges (10 minutes).
- Make the vinaigrette: Whisk together the vinegar, lemon juice, salt, pepper, and your extra virgin or favorite salad oil. Add the cooked shallots.
- Assemble the salad: In a large bowl, combine the cooked wheat berries, cooked kale, diced dried fruit, pumpkin seeds, and vinaigrette. Toss well and adjust seasoning if needed.
Recipe created by Jennifer Cockrall-King, friend, writer and author.