Name: Wheat Berry and Roasted Vegetable Salad with Kale
Prep time: 30 min
Total time: 55 min
Ingredients: 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; 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

Prep-time: 30 minutes / Ready In: 55 minutes
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.

By Nancy Macklin, RDN, Sep 23, 2019

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

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.
In a large bowl toss together kale, wheat berries, and raisins.
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.

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Ak8 months ago

I’m so disappointed! Found this salad very dry and unexciting. I should have gone with my gut and coat the veggies in oil and spices to spruce it up a bit. I substituted the wheat berries for quinoa. Seemed to do the trick.

Beverley Dobell1 year ago

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 Mama1 year ago

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

GG1 year ago

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 Bonness1 year ago

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, 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.

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