Wheat Berry Salad with Apples and Cranberries

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1 Apple, large
  • 1 cup Baby kale, leaves
  • 1 cup Berries, whole wheat dry
  • 1/2 cup Cranberries, dried
  • 2 stalks Green onion
  • 1 Orange

• Condiments

  • 3 tbsp Honey, pure
  • 1 tbsp Lemon juice, freshly squeezed

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 1/8 tsp Table salt

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar
  • 3 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 cup Pecans, toasted

Found on chewoutloud.com

Description

Ingredients

• For the Salad:
• 1 cup whole wheat berries, dry
• 1 large apple, chopped
• 1 orange, peeled and segmented
• ½ cup dried cranberries
• 2 stalks green onion, thinly sliced
• 1 cup baby kale leaves
• 1 cup toasted pecans, chopped
• For the Dressing:
• 3 TB extra virgin olive oil
• 3 TB pure honey
• 1 TB apple cider vinegar
• 1 TB freshly squeezed lemon juice
• ⅛ tsp table salt
• ¼ tsp freshly ground black pepper

Directions

• Do ahead: Make the dressing by combining all dressing ingredients in a bowl, whisking to combine well, and keep covered/chilled until ready to use.
• In a large heavy pot, cook wheat berries according to package directions (bring to a boil in water thats 2 inches above the wheat berries and boil uncovered for one hour, or to your desired level of tenderness.) Drain and cool. If desired, run it under cold water to help cool faster. Be sure to drain well.
• In a large bowl, combine the cooked wheat berries with apples, orange segments, cranberries, green onions, and baby kale. Toss well with prepared dressing. Season with additional salt and pepper, as needed. Sprinkle toasted pecans into the salad right before serving.