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+ servings

Kale Salad with Wheat Berries and Cranberries


  • 1 cup wheat berries (or spelt)
  • cup olive oil
  • 3 Tbsp balsamic vinegar
  • fine-grain sea salt and freshly ground black pepper
  • 5 cups chopped kale (about a small bunch)
  • ½ cup dried cranberries
  • ½ cup red onion, diced
  • ½ cup walnuts (or pecans), chopped and toasted
  • juice from ½ of a grapefruit


  • Wheat Berries
  • Rinse wheat berries
  • Combine with 8 cups water in a medium pot. Bring to a boil over high, then reduce heat to medium-high. Cook, covered, until wheat berries are tender (~ 30 to 35 min)
  • Drain and rinse with cold water. Set aside

  • Make the Dressing
  • Whisk oil, balsamic vinegar, a strong pinch of sea salt, and a couple grinds of black pepper.


  • Remove the stems from the kale and chop the leaves well. We want small pieces, like something you could eat with a spoon, not large leaves. About five cups.
  • Transfer to a large bowl and drizzle on about ⅔ of the dressing. For five minutes or so, massage the dressing into the kale.
  • Add the wheat berries, cranberries, onion, and nuts. Drizzle on the rest of the dressing and grapefruit juice; toss to combine.
  • Serve immediately