Today’s recipe was inspired by a salad I had in one of my favorite cafes in Brooklyn. Their kale salad had almonds, cherries and an incredible dressing. Looking for a salad to make for Thanksgiving dinner last month, I decided to do my own spin on it and created this delicious kale salad with almonds, feta, dried cherries and wheat berries.
It is so delicious. It was a big hit at Thanksgiving and I realized as I had it the next day as part of the many leftovers meals that it tastes even better once it’s had time for the flavors to combine. Even after a day in the fridge with dressing on, it has a good crunch and texture (thanks in part to the almonds and wheat berries).
Since then, I’ve made it a couple more times to refine the quantities and make sure the dressing was just right. You could switch out the nuts or the cheese if you want – goat cheese or parmesan would both be good, and walnuts or pecans would work, too.
Enjoy!
- 1 bunch Tuscan kale (also called Lacinato kale)
- 1 tablespoon EVOO
- 1/2 cup roasted, salted almonds, roughly chopped
- 1/2 cup dried cherries, roughly chopped
- 1 cup cooked wheat berries (also called farro)
- 6 oz feta cheese, roughly chopped
- 1/2 teaspoon each salt and pepper
- 1/2 lemon, juiced
- 1 clove garlic, finely minced
- 1/3 cup olive oil
- 1/4 cup white wine vinegar
- 1/2 teaspoon Dijon mustard
- pinch of salt and pepper
- Combine all the ingredients for the dressing into a bowl and whisk well, until the dressing thickens slightly.
- 1/2 cup of dry wheat berries will yield approximately 1 cup cooked. These take somewhere between 45 minutes and an hour to cook, depending on how soft you prefer them.
- Wash and pat dry the kale. Cut and remove the white ribs, then slice the kale into large ribbons.
- Pour over the tablespoon of EVOO and massage it into the leaves.
- Add the almonds, cherries and feta cheese.
- Add the cooked wheat berries (I did this while they were still warm from cooking, to melt the feta slightly).
- Add the salt and pepper, combine well.
- Pour over your prepared dressing, combine well.
- ENJOY!
This was so good I think it will be on my Christmas menu as well!
What have you been cooking? Do you make salad in the winter time?
Confession.
I have never ever ever ever placed fettuccine is in my mouth 🙂 it may be time to give it a try.
Carla recently posted…I’m an impostor.
Can I just say I freaking adore your autocorrects? And that you don’t edit them? You should switch from Carla Birnberg: unapologetically myself to Carla Birnberg: unedited autocorrected. 🙂 xoxo
This looks tasty. But sounds like alot of steps and ingredients for it. But I’m sure the outcome is yummy.
lacey@fairytalesandfitness.com recently posted…Disney’s Contemporary Resort
So yummy! And since you can pre make it, or do some of it in advance (like the wheat berries) you can cut down on the prep. OR, just send the recipe to someone else to make you, ha ha! 😉
This looks amazing and delicious. I really shouldn’t be reading any food blogs or blog posts that mention food today as I’m on Day 1 of the Whole30! drool
Christine @ Love, Life, Surf recently posted…Gifts for Writers: 5 Gifts Every Writer Should Gift Themselves
I am just about to read your recap of your Whole 30 experience!! You brave woman.
Totally pinned this right after I read the title. All of my favorites are represented and I’m hosting Christmas Eve. WIN! Thanks dear 🙂
Allie recently posted…The Rundown – In (Mostly) Pictures
This one is now on regular rotation in our house. I’ve also been adding grilled chicken breast to make it more protein heavy.
Wheatberries are a total secret weapon of mine– love them!! What a yummy combination. Pinned!
Thanks so much for pinning, Julie! xo
This looks like the perfect salad! I’ve never made a recipe with wheatberries.. Gotta try it!
Oh it’s so good! The wheat berries make it so filling and they’re a great texture.
Pingback: The 6 Superfood Grains You Should Be Eating + A Recipe Roudup! - FitLiving
Pingback: 27 Amazing Salad Recipes - Fine Fit Day