Monday, March 3, 2014

Vegan Wheat Berry, Kale, and Grape Salad

Super healthy and the curry-orange vinaigrette dressing is excellent. The wheat berry takes about 1 hour and 20 minutes from cooking to cooling time. You can make it ahead of time. 

2 c. wheat berries
5 oz. baby kale (or thinly sliced full-sized kale such as lacinato aka dinosaur kale)
1 c. seedless red grapes, halved
1 c. seedless green grapes, halved
2 oranges, segmented
Freshly ground black pepper
1 c. raw, unsalted walnuts, toasted and coarsely chopped

1. Rinse the wheat berries and put them in a medium pot with 6 c. water and 1 tsp. salt. Bring them to a boil, and then reduce to a simmer. Cook covered for 1 hour, until the wheat berries are just tender. Add a few cups of cold water to the pot, stir, and then strain. Place the wheat berries in a very large bowl to cool, stirring occasionally to help them along.
2. Combine the cooled wheat berries with the kale in a large bowl. Toss with ½ cup dressing (recipe below).
3. Add grapes and orange segments and another ¼ cup of the dressing and toss again. Add more dressing if desired, and season with salt and pepper. Toss in the walnuts right before serving.

Curry-Orange Vinaigrette
⅔ c. extra virgin olive oil
¼ c. golden balsamic vinegar
Zest of 1 orange
2 tbsp. fresh orange juice
2 tsp. agave nectar
1½ tsp. Dijon mustard
1 tsp. salt
¾ tsp. curry powder
Pinch of cayenne pepper
Pinch of ground ginger
Freshly ground black pepper

1. Combine all ingredients in a small jar. Seal the lid and shake vigorously to combine. Set aside at room temperature.

Recipe by: Daily Candy

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