Rating: 5 stars
7 Ratings
  • 5 star values: 7
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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

Marian Cooper Cairns
Recipe by Southern Living July 2014

Gallery

Credit: Jennifer Davick; Styling: Heather Chadduck Hillegas

Recipe Summary test

hands-on:
20 mins
total:
2 hrs 5 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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