Our hearty salad tastes equally good warm from the pan, cold from the fridge or even at room temperature, so it's perfect for make-ahead meals and leftover lunches. Other grains, such as barley, faro or wild rice, also work well in this salad.

Source: Midwest Living


Ingredient Checklist


Instructions Checklist
  • In a small saucepan, bring the water and 1/4 teaspoon salt to boiling. Add wheat berries. Reduce heat and simmer, covered, for 45 to 60 minutes or until tender but still chewy.

  • Meanwhile, in a small bowl, combine olive oil, remaining 1/2 teaspoon salt, garlic, oregano and cayenne. Place kale in a 15x10x1-inch baking pan. Combine tomatoes, onion and chickpeas in another 15x10x1-inch baking pan. Drizzle the kale and the tomato mixture with 1 tablespoon each of the oil mixture; toss to coat. Roast, uncovered, at 350° for about 8 minutes for kale (or until edges are brown) and about 30 minutes for tomato mixture (or until tomatoes start to shrink and onion and chickpeas start to brown), stirring once.

  • Drain excess liquid from wheat berries (if needed) and transfer wheat berries to a shallow salad bowl. Add kale and tomato mixture. Add lemon juice to remaining oil mixture; whisk to combine. Drizzle salad with dressing; toss. Season to taste with salt and pepper. Top with Parmesan cheese. Serve warm, at room temperature or chilled.

Nutrition Facts

341 calories; 18 g total fat; 3 g saturated fat; 2 g polyunsaturated fat; 11 g monounsaturated fat; 4 mg cholesterol; 822 mg sodium. 722 mg potassium; 38 g carbohydrates; 5 g fiber; 6 g sugar; 13 g protein; 0 g trans fatty acid; 7747 IU vitamin a; 100 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 69 mcg folate; 0 mcg vitamin b12; 223 mg calcium; 3 mg iron;


Rating: 5.0 stars
This recipe is outstanding. I did not have any wheat berries and made it anyway. Thank you.