It’s a hot summer here in Texas, and what better way to beat the heat than with a cool salad? I’m always on the lookout for delicious and healthy summer salads. Not only is this one delicious, but it has healthy written all over it! Sweet juicy blueberries are the star, and combined with feta, snap peas and pecans, you’re rewarded with that crunchy, sweet & salty combo. Kale and wheat berries round out the dose of healthy!
Blueberry & Kale Grain Salad
Southern Living Magazine
- 1 cup wheat berries (farro, quinoa, or wild rice can be substituted)
- 1 teaspoon salt
- 1 (8 oz.) pkg fresh sugar snap peas
- 4 cups coarsely chopped kale
- ½ cup Red Wine Vinaigrette (see recipe below)
- 2 cups fresh blueberries
- ½ cup chopped toasted pecans
- ¾ cup crumbled feta
Bring wheat berries, salt and 4 cups water to a boil in saucepan. Cover, reduce heat to low and simmer 1 hour.
Meanwhile, cook snap peas in boiling salted water to cover 2 minutes or until crisp-tender, then drain. Plunge into ice water, drain and pat dry. Slice in half. Drain wheat berries, and rinse under cold water until cool.
Toss together kale, wheat berries, and ¼ cup vinaigrette in large bowl. Let stand 30 minutes. Stir in blueberries, pecans, and sugar snap peas. Add salt & pepper if desired and sprinkle with feta. Serve with remaining ¼ cup vinaigrette.
Red Wine Vinaigrette (makes about 1 cup):
- ⅓ cup red wine vinegar
- ½ large shallot, minced
- ⅔ cup extra virgin olive oil
- 2 tablespoons honey
- 2 teaspoons coarse-grained Dijon mustard
Stir together red wine vinegar and minced shallot; let stand 10 minutes. Whisk in olive oil and remaining ingredients. Add salt and pepper to taste. Refrigerate in airtight container up to 1 week.
The Vinaigrette recipe makes more than you will use for this salad. Keep the rest in an airtight container in the fridge for up to a week.