close

Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

4.7
description
Download the app
Plant-based eating simplified.

Get our weekly meal plans, straight to your inbox.

 Sign up now!
  • Prep-time: / Ready In:
  • Makes 11 cups
  • print/save recipe

This hearty salad is replete with a range of flavors. The roasted vegetable medley includes sweet potatoes, beets, and shallots. Pepitas, golden raisins, and an easy homemade maple-mustard dressing top things off. Before slicing the kale, be sure to remove any thick, tough stems.

Wheat Berry and Roasted Vegetable Salad with Kale for Wordpress

By Nancy Macklin, RDN,

Ingredients

SALAD
  • 1 lb. sweet potatoes, scrubbed and cut into ½-inch cubes
  • 2 medium beets (20 oz. total), trimmed, peeled, quartered, and sliced ¼ inch thick
  • 4 medium shallots, peeled and quartered lengthwise
  • 6 cups thinly sliced kale
  • 2 cups cooked and chilled wheat berries
  • ½ cup golden raisins
  • ¼ cup pumpkin seeds (pepitas), toasted
DRESSING
  • ¼ cup lemon juice
  • 3 tablespoons pure maple syrup
  • 4 teaspoons Dijon mustard
  • 3 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • Sea salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Preheat oven to 400°F. Line two large shallow baking pans with parchment paper or silicone baking mats. Place sweet potatoes and beets in single layers on separate baking pans. Roast 10 minutes; stir. Add shallots to sweet potatoes. Roast 15 to 20 minutes more or until vegetables are tender, stirring once. (Brush with water if vegetables begin to look dry.) Cool on a wire rack.
  2. In a large bowl toss together kale, wheat berries, and raisins.
  3. For dressing, in a small bowl whisk together lemon juice, maple syrup, mustard, garlic, ginger, and ¼ cup water. Add vegetables to kale mixture. Add dressing; toss to coat. Season with salt and pepper. Top with pumpkin seeds.
(1)
4 Comments

Comments (4)

(5 from 1 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Beverley Dobell8 months ago
Reply
Do you want to report this comment as inappropriate?

This winter salad was very popular a large family gathering. The dressing was delicious, the colourful vegetables (yams and beets) blended in with kale (I used a package of pre-washed kale, spinach, Swiss Chard). No cutting necessary. It was served in January (when Vancouver Islanders prefer hot veggies over salad). This salad was perfect as it had winter veggies! I gave my daughter the recipe and she will make it for her next dinner party.

KD the Kitteh Mama8 months ago
Reply
Do you want to report this comment as inappropriate?

I don’t like beets. What is a good substitute?

GG8 months ago
Reply
Do you want to report this comment as inappropriate?

This recipe sounds delicious, so I’ll try it soon. I have wheat for breadmaking in my pantry, so a wheatberry recipe is ideal for me. However, I bet bulgar, quinoa, buckwheat, or brown rice would work equally as well. Thank you.

Beth Bonness10 months ago
Reply
Do you want to report this comment as inappropriate?

This recipe sounds delicious! Were getting ready for a trip in our Airstream and I wondered how long this would keep in the frig?

Learn how to cookplant-based meals at home

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course

Healthy eatingshouldn't be a hassle

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner
Headshot of Nancy Macklin
about the author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.

Wheat Berry and Roasted Vegetable Salad with Kale for Wordpress see more from this author
Forks Meal Planner Free Plan
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
CopyCopied
Powered by Social Snap