wheat berry salad + roasted beets, kale, toasted walnuts & Meyer lemon dressing

It is about time to post a healthy salad after all the desserts i've posted lately!

wheat berry salad + roasted beets, kale, toasted walnut

 & Meyer lemon dressing

freely inspired by D.I.Y. delicious 

(Vanessa Barrington)

4 small medium beets (golden or red)

1/2 cup walnut, toasted and coarsely chopped

1 cup wheat berries, soaked for 4 to 5 hours or overnight and drained

1 bunch kale

salt & freshly ground black pepper

1/2 cup Meyer lemon dressing

1. Roast the beets

2. Toast the walnuts, in a preheated oven (300F), until brown and fragrant, about 8 to 10 minutes.

3. Cook the wheat berries, in 3 cups of boiling water; then reduce the heat to a slow simmer, cover partially, and cook until tender and pleasantly chewy, about 45 to 50 minutes. Turn off the heat and let the wheat berries sit until you are ready to assemble the salad. Drain them when you are ready.

4. Cook the kale (until just wilted, about 4 to 5 minutes). Then rinse under cold water to stop the cooking. Drain and squeeze out excess moisture.Chop coarsely and set aside.

5. Make the Meyer lemon dressing

6. Assemble all the ingredients from steps 1, 2, 3, 4, and 5, and toss thoroughly. Add salt and fresh pepper according to your taste.