Wheat Berry Salad with Kale and Roasted Sweet Potato

Ingredients

Wheat Berry & Kale Salad

1. 1/2 cup cubed & roasted sweet potato

2. Salt & pepper to taste

3. Pinch of cumin

4. Pinch of paprika

5. 1 cup wheat berries

6. 1 cup chopped kale

7. 1/8 cup slivered red onion

8. Handful of chopped walnuts

9. 2 tablespoons crumbled feta cheese

10. Handful of dried cranberries

Lemon Dijon Vinaigrette

1. 2 tablespoons extra virgin olive oil

2. Juice of 1/2 lemon + zest

3. 1 tablespoon dijon mustard

4. Pinch of cracked black pepper

5. Pinch of salt

Prep time: 15 minutes

Cook time: 35 minutes

Total time: 55 minutes

Servings: 1 serving

Steps

1. Preheat oven to 350 degrees [F].

2. 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.

3. In a pot, bring water to a boil & cook wheat berries according to instructions on the box. This takes approximately 30 minutes.

4. 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.

5. To make the vinaigrette, in a small bowl whisk together extra virgin olive oil, dijon mustard, lemon juice, lemon zest, salt & pepper.

6. Once sweet potatoes & wheat berries are done cooking & completely cooled, assemble salad ingredients together in a bowl & drizzle with vinaigrette.