Ingredients:
Wheat Berries:
2 cups wheat berries
1 teaspoon sea salt
Curry-Orange Vinaigrette:
2/3 cup olive oil
¼ cup golden balsamic vinegar
zest of 1 orange
2 tablespoons fresh orange juice
2 teaspoons sweetener
1½ teaspoons Dijon mustard
1 teaspoon sea salt
¾ teaspoon curry powder
pinch of cayenne pepper
pinch of ground ginger
Freshly ground black pepper
Salad:
1 bunch kale, stems removed and leaves cut into bite-sized pieces
1 cup red seedless grapes, halved
1 cup seedless green grapes, halved
2 oranges, segmented
sea salt
freshly ground pepper
1 cup raw, unsalted walnuts, chopped
Directions:
To make the Wheat Berries:
Rinse the berries then put them in a medium pot with 6 cups of water and the salt. Bring them to a boil then reduce to a simmer. Cook, covered, for 1 hour, or until the wheat berries are just tender. Add a few cups of cold water to the pot, stir, and strain. Place the wheat berries in a very large bowl to cool, stirring occasionally to help them along.
To make the Vinaigrette:
Combine the oil, vinegar, zest, juice, sweetener, mustard, curry powder, cayenne, ginger, and pepper in a small bowl. Seal the lid and shake vigorously to combine. Set aside at room temperature.
To make the Salad:
Combine the cooled wheat berries with the kale in a large bowl. Toss with ½ cup of the dressing. Add the grapes and orange segments with another ¼ cup of dressing and toss again. Add more dressing, if desired, and season with salt and pepper. Toss the walnuts in just before serving.
Serves 8