Description
A hearty and vibrant winter salad featuring chewy wheat berries, caramelized dates, and bitter greens tossed in a tangy apple cider vinaigrette.
Ingredients
- 1 1/2 cups wheat berries (240g)
- 2 teaspoons olive or avocado oil
- 6 large Medjool dates
- 2 packed cups radicchio, cut into 1/2-inch ribbons (1 small head)
- 2 packed cups Tuscan kale, stemmed and cut into 1/2-inch ribbons (1 small bunch)
- 3/4 cup finely diced celery (80g)
- 2/3 cup crispy baked vegan candied walnuts
- 1/2 cup chopped green onion tops (40g)
- 1/2 cup apple cider vinaigrette dressing (120ml)
Instructions
- Bring a large pot of salted water to a boil. Add the wheat berries and cook for about 60 minutes, or until tender but chewy. Drain well and let cool to room temperature.
- Heat the oil in a frying pan over medium-high heat. Flatten the pitted dates and cook for 4–6 minutes, flipping once, until lightly caramelized. Remove, cool, and roughly chop.
- In a large bowl, combine wheat berries, dates, radicchio, kale, celery, walnuts, and green onions.
- Add the vinaigrette and toss to combine. Taste and adjust seasoning or add more dressing if desired.
- Serve immediately or refrigerate in an airtight container for up to 4 days.
Notes
- Wheat berries can be cooked up to 3 days in advance and stored in the refrigerator.
- Substitute curly kale if Tuscan kale is unavailable.
- Regular walnut halves can be used instead of candied walnuts.
- Any preferred vinaigrette can replace the apple cider version.
- This salad stores well and flavors deepen over time.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Boil and Toss
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 14 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 7 g
- Protein: 8 g
- Cholesterol: 0 mg
