Wheat Berry Salad

pistachios, dried cherries, lacinato kale

STARS

Cook fiber-rich wheat berries—the whole grain form of wheat before it's processed—and toss them with tart dried cherries, crunchy pistachios, and Lacinato kale. A light curry vinaigrette complements the dashes of spearmint, cilantro, and lemon juice that give this robust salad a burst of flavor.

Difficulty Level

Total Time: 40 minutes

Active Time: 15 minutes

Ingredients

Salad

1 cup wheat berries
1 medium red onion, thinly sliced
2 tablespoons wine vinegar
1 tablespoon sugar
1 teaspoon kosher salt
¼ cup water
1 bunch (about 5 ounces) Lacinato kale, trimmed and shredded
1/2 lime, juiced
½ cup cilantro, chopped
¼ cup fresh mint, chopped
3 stalks green onions, thinly sliced
¼ cup crispy fried shallots or onions
⅓ cup roasted unsalted pistachios
⅓ cup dried cherries
Salt and pepper to taste

Curry Vinaigrette (optional):

1 teaspoon yellow curry paste
½ teaspoon Dijon mustard
1 tablespoon lime juice
1 tablespoon rice wine vinegar
¼ teaspoon fresh ginger, minced
2 tablespoons canola oil
½ teaspoon sugar
Salt and black pepper to taste

Directions

Cook the wheat berries according to the packet instructions, drain and cool slightly.

While the berries are cooking, put the red onion slices in a heatproof bowl. Add the wine vinegar, sugar, salt, and water to a small saucepan and bring to a boil. Simmer for a few minutes, then pour the hot liquid over the onions. Set aside to cool.

Place the kale in a large mixing bowl, sprinkle with salt and drizzle with lime juice; massage the kale until tender, about 2 minutes.

Whisk together all the vinaigrette ingredients until emulsified and season to taste.

Add the wheat berries, pickled onions, cilantro, mint, and green onions to the kale and toss with the dressing.

Divide the salad between serving bowls, sprinkle with fried shallots, pistachios and cherries and serve immediately.