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


Recipe Summary

15 mins
45 mins to 1 hr
30 mins at 350°
6 cups


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; total fat 18g; saturated fat 3g; polyunsaturated fat 2g; monounsaturated fat 11g; cholesterol 4mg; sodium 822mg; potassium 722mg; carbohydrates 38g; fiber 5g; sugar 6g; protein 13g; trans fatty acidg; vitamin a 7747IU; vitamin c 100mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 69mcg; vitamin b12mcg; calcium 223mg; iron 3mg.


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