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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.
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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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