Submitted by: Hannah
Attributed to: Hannah
Category: Salads
Description: A wonderful make-ahead salad for holiday meals, or a great meal to last through the week for those who like to meal prep. Top with grilled chicken or fish for a complete, balanced meal, or serve as a side dish.
Prep time: 30 minutes
Total time: 90 minutes
Servings: 6
Difficulty rating: 2
Ingredients:
For the Dressing:
3 Tablespoons extra virgin olive oil
3 Tablespoons pure honey
1 Tablespoon apple cider vinegar
1 Tablespoon freshly squeezed lemon juice
1/8 Teaspoon table salt
1/4 Teaspoon freshly ground black pepper
For the Salad:
1 Cup whole wheat berries, dry
1 Large apple, chopped
1 Orange, peeled and segmented
1/2 Cup dried cranberries
2 Stalks green onion, thinly sliced
1 Cup baby kale leaves
1 Cup toasted pecans, chopped
Special tools/utensils needed: Small bowl, large bowl, whisk, heavy pot, Colander,
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 that’s 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.