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.
While in the midst of making preparations for holiday meals, I wanted something relatively simple to make for dinner. My husband turned up his nose that we were having 'just greens?!" for dinner but in the end he had three helpings! :)
I made this salad to have for lunch. It made enough for two people to eat for three days. It's very healthy and filling. It's great to take to work for lunch. I used red kale which isn't as bitter or tough as regular kale. I found it at Publix and Earth Fare. Instead of wheat berries I used quinoa and it worked well. I love the healthy recipes that the Southern Living staff are incorporating into the magazine. :)
WOW...this salad is so tasty...I used Organic Farro (wheat berry with husks removed). The mix of salty with toasted pecans, tangy - vinaigrette, sweet with blueberries makes it a WOW. I did used chopped organic spinach instead of Kale and Edamames instead of sugar snap peas (only because couldn't find the frozen snap peas in my grocery store). I will be making this many more times as it's really delicious! Thanks S/L!!!
When I saw this recipe in this month's issue, I knew I had to try it immediately! It was really outstanding...the perfect combination of tang from the dressing, saltiness from the cheese, and sweet from the sugar snaps. It's hearty enough to eat as a meal alone with the addition of the wheat berries. Can't wait to have leftovers today!
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