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.
- 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
- 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.
- Serving Size: 1 cup
- Store covered in refrigerator for up to a week.
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.