Kale Salad (V, V+, GF)

November 24, 2020

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By: Meg Wert

** Kale can taste great and in this salad, it does, along with bringing a dish that is power-packed with taste and nutrient-dense! Feel free to swap out ingredients to bring in your favorite textures and flavors!
6 ounces Kale (chopped small, with stems removed)
1/3 cup raw sunflower seeds
2 - 4 ounces diced baby Bella mushrooms
4 ounces orange-flavored dried cranberries
15 ounces canned chickpeas, rinsed
1/2 cup dried wheat berries (or grain of choice)
Optional: 1/2 diced apple chunks, 1/4 cup shredded carrots, 4 diced green onions, or 1 diced pepper
1 medium shallot, diced
1/3 cup Goddess tahini dressing, (or dressing of your choice)

Step 1 In a pan heat 1 cup of water with 1/2 cup wheat berries. Bring to boil then reduce heat and cover for 20 minutes.
Step 2 Check the wheat berries periodically and add water if drying out. This grain takes longer to get more tender. May take 25 minutes.
Step 3 In a large bowl add the chopped kale with stems (ribs) removed. If you buy in a bag, you can make quick work of sifting through pieces and tearing stem pieces off.
Step 4 Add the other ingredients and then the dressing and slowly and thoroughly fold into itself.