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  • Makes 11 cups
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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,

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)
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Beverley Dobell4 months ago
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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 Mama4 months ago
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I don’t like beets. What is a good substitute?

GG4 months ago
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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 Bonness5 months ago
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This recipe sounds delicious! Were getting ready for a trip in our Airstream and I wondered how long this would keep in the frig?

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about the author

Nancy Macklin

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. Nancy 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.

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