Kale and Blueberry Salad with Wheat Berries
Trust us--you're going to want to try this crunchy, sweet, and salty combo. Any variety of kale will do, and feel free to sub cooked farro, wild rice, or quinoa for the wheat berries.
Recipe developed and styled by Marian Cooper Cairns. Photograph by Jennifer Davick for Southern Living magazine.
Hands-on 20 min.; Total 2 hours, 5 min., including vinaigrette
- 1 cup wheat berries
- 1 teaspoon table salt
- 1 (8-oz.) package sugar snap peas
- 4 cups coarsely chopped kale
- 1/2 cup Red Wine Vinaigrette
- 2 cups fresh blueberries
- 1/2 cup chopped toasted pecans
- 3/4 cup crumbled feta cheese
How to Make It
Bring wheat berries, salt, and 4 cups water to a boil in a saucepan. Cover, reduce heat to low, and simmer 1 hour.
Meanwhile, cook peas in boiling salted water to cover 2 minutes or until crisp-tender; drain. Plunge into ice water; drain and pat dry. Slice in half. Drain wheat berries; rinse under cold water until cool.
Toss together kale, wheat berries, and 1/4 cup vinaigrette in a large bowl. Let stand 30 minutes. Stir in blueberries, pecans, and sugar snap peas. Add salt and pepper. Sprinkle with cheese. Serve with remaining vinaigrette.