Wheat Berry and Roasted Vegetable Salad with Kale
forksoverknives.com
forksoverknives.com
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Ingredients

  • 1 lb. sweet potatoes, scrubbed and cut into ½-inch cubes
  • 12 medium beets (20 oz. total), trimmed, peeled, quartered, and sliced ¼ inch thick
  • 14 medium shallots, peeled and quartered lengthwise
  • 16 cups thinly sliced kale
  • 12 cups cooked and chilled wheat berries
  • 1½ cup golden raisins
  • 1¼ cup pumpkin seeds (pepitas), toasted
  • 1¼ cup lemon juice
  • 13 tablespoons pure maple syrup
  • 14 teaspoons Dijon mustard
  • 13 cloves garlic, minced
  • 11 teaspoon grated fresh ginger
  • 1 Sea salt, to taste
  • 1 Freshly ground black pepper, to taste

Instructions

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