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3030 Minutes or LessVGVegetarian
4.67
/5
10 minutes mins
14 Comments
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By: Rachel GurkPosted: 02/04/2015
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This flavorful quinoa and wheat berry salad is packed full of healthy grains, vegetables, and chewy dried cranberries to liven things up. You’ll love the dressing!
About this Wheat Berry Salad
- Grain based salad: The great thing about the grains is that they make it much more filling and satisfying than a mainly green-based salad. Another big bonus of a salad that is mostly greens is that it holds up a little better in the fridge so you can enjoy it all week long.
- Kale is the green of choice: The only green in this salad is kale which holds up really well. In fact, it gets better once the vinaigrette has time to marinate the kale a bit. I used baby kale but you can absolutely use other varieties of kale – just cut it up into bite-size pieces.
- Wheat Berries: If you’re not familiar with wheat berries — get familiar. They are SO good in this salad. They have a great bite and are very chewy. They make this salad nice and hearty. And then the quinoa acts as almost a filler (but it’s more important than “filler” makes it sound). Great added protein, and it makes for a nice full fork full of salad with each bite.
- Balanced: The flavors in this salad are perfectly balanced. Lightly blanched green beans, crispy red bell peppers, and then of course the kale I already mentioned. Dried cranberries add a nice sweetness.
Throw together an easy vinaigrette and you’re a happy camper at lunch all week. I shared this with a few of my friends and it was a hit.
Can’t get enough of filling salads? Don’t worry I have plenty more to choose from. TryGreek Chopped Salad, Barley Salad with Cucumbers, Tomatoes and Parsley.
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
Recipe
Get the Recipe: Wheat Berry Salad
4.67 from 3 votesPrep Time: 10 minutes mins
Total Time: 10 minutes mins
12 servings
Print Rate Recipe
This flavorful quinoa and wheat berry salad is packed full of healthy grains, vegetables, and chewy dried cranberries to liven things up. You’ll love the dressing!
Ingredients
- 3 cups cooked and cooled quinoa
- 2 cups cooked and cooled wheat berries
- 2 cups chopped green beans, lightly blanched
- 3 cups (loosely packed) baby kale leaves
- 3/4 cup diced red pepper
- 1 cup dried cranberries
- 1/4 cup extra virgin olive oil
- 3 tablespoons golden balsamic vinegar
- 3 tablespoons honey
- 1 teaspoon dijon mustard
- salt and pepper to taste
Instructions
In a large bowl, mix together quinoa, wheat berries, green beans, baby kale, red pepper, and dried cranberries.
In a small jar or measuring cup, mix together olive oil, balsamic vinegar, honey, mustard, salt and pepper. Shake or whisk until combined. Add more salt and pepper to taste.
Pour dressing over salad ingredients and stir until everything is coated with dressing. Serve immediately or store covered in refrigerator for up to a week.
Notes
- Serving Size: 1 cup
- Store covered in refrigerator for up to a week.
Nutrition Information
Serving: 1cup, Calories: 357kcal, Carbohydrates: 64g, Protein: 10g, Fat: 8g, Saturated Fat: 1g, Sodium: 16.8mg, Fiber: 9g, Sugar: 13g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Author: Rachel Gurk
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Reader Interactions
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Kathy @ Beyond the Chicken Coop says
Looks like a perfect salad for make ahead lunches!
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Sues says
I am a grain salad lover, so this is right up my alley!!
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Yum! Loving the texture and all the protein :)
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Laura @MotherWouldKnow says
I’ve long been a fan of wheat berries, and I’m just getting to love quinoa now that I dry toast it before cooking. Kale and I weren’t friends for the longest time, but now I massage it and we’re buddies. So this is a combination I will definitely try. Thanks.
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Mary Ann says
Place kale in a plastic bag, roll over it with rolling pin, then rinse it – you will eliminate a lot of work for yourself and the rinsing will eliminate the bitterness that kale can have..
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Rachel Gurk says
Good tip! I love to use baby kale because it’s super tender.
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Kiano says
Such an awesome combo of flavor and texture. Especially with the two tyes of grains.
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Denise says
looks good!
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pam (Sidewalk Shoes) says
I have recently discovered grain salads, and you’re right they are perfect for lunch!
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Joanie @ ZagLeft says
I love to make up a huge salad early in the week to enjoy all week too. I bet the quinoa and kale become so flavorful as they are in the vinaigrette. I’ll have to try this one, I love all the flavors.
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Geez, fresh whole food just looks so amazing doesn’t it? I happen to have both wheat berries and quinoa in my cupboard and some wilting kale – looks like I better get cooking for lunch!
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Marjory @ Dinner-Mom says
What a delish recipes! Love your tip on using frozen quinoa…definitely trying this out!
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I love salads like this for lunch time. So delicious!
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RavieNomNoms says
This is lovely!
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