Blueberry-and-Kale Grain Salad

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.

Hands-on 20 min.; Total 2 hours, 5 min., including vinaigrette

Yield:

Makes 8 servings

Recipe from

Recipe Time

Hands-on: 20 Minutes
Total: 2 Hours, 5 Minutes

Ingredients

1 cup wheat berries
1 teaspoon table salt
1 (8-oz.) package sugar snap peas
4 cups coarsely chopped kale
2 cups fresh blueberries
1/2 cup chopped toasted pecans
3/4 cup crumbled feta cheese

Preparation

1. Bring wheat berries, salt, and 4 cups water to a boil in a saucepan. Cover, reduce heat to low, and simmer 1 hour.

2. 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.

3. 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.

Note:

Marian Cooper Cairns,

July 2014