Wheat Berry & Kale Salad
1 cup Wheat Berries
1 cup chopped Kale
1/2 cup cubed & roasted Sweet Potato
1/8 cup slivered red onion
2 tablespoons crumbled Feta cheese
Handful of chopped Walnuts
Handful of dried Cranberries
Lemon Dijon Vinaigrette
2 tablespoons Extra Virgin Olive Oil
Juice of 1/2 lemon + zest
1 tablespoon Dijon Mustard
Pinch of cracked black Pepper
Pinch of Salt
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 55 minutes
Servings: 1 serving
Preheat oven to 350 degrees [F].
Cube a small Sweet potato, tossing 1/2 cup into a bowl with a drizzle of Extra Virgin Olive Oil, a pinch of Salt, Pepper, Cumin & Paprika. Spread out on a parchment paper-lined baking sheet & bake for 35 minutes or until cooked & crispy around the edges. Make sure to toss the Sweet Potato once halfway through baking.
In a pot, bring water to a boil & cook Wheat Berries according to instructions on the box. This takes approximately 30 minutes.
While Sweet Potato & Wheat berries cook, wash & chop Kale, thinly slice red onion, & roughly chop Walnuts. Keep an eye on the Wheat Berries to prevent burning.
To make the vinaigrette, in a small bowl whisk together Extra Virgin Olive Oil, Dijon Mustard, Lemon juice, Lemon zest, Salt & Pepper.
Once Sweet Potatoes & Wheat Berries are done cooking & completely cooled, assemble salad ingredients together in a bowl & drizzle with vinaigrette.