This morning I made a salad that took. for. EVER! But it was so worth it! It is probably one of my favorite salads Ive made in a long time. Id suggest making only a half batch of the salad and the dressing, as it ended up making quite a lot. Hope you enjoy!
- Salad:
- 1 bunch kale, de-stemmed and chopped into small bite-sized pieces, about 3-4 cups
- 1 cup uncooked lentils
- 1 cup uncooked wheat berries
- 1 cup fresh pomegranate seeds
- 1/2 cup chopped celery, 2-3 stalks halved and sliced
- 1/4 cup chopped green onion
- Pistachio Dressing:
- 1-2 cups filtered water
- 1 cup pistachios
- 1/4 cup fresh lemon juice
- 1/4 cup red wine vinegar
- 1/4 cup dried fruit (dates, raisins, craisins, figs)
- 2 Tbsp ground flaxseed
- 1 Tbsp dijon mustard
- 1 tsp dried basil
Directions:
- Cook the lentils on the stovetop until tender, but not mushy.
- Rinse the lentils in a strainer and place into a pot with 2 cups of water.
- On a stovetop bring to a boil and boil for 2-3 minutes.
- Reduce heat and simmer, covered for 20-30 minutes until desired softness, adding water as needed to cover the lentils throughout cooking.
- Strain in a strainer and rinse under cold water to stop the cooking and cool it down for the salad.
- Allow all of the water to drain out.
- Cook the wheat berries on the stovetop until they are tender and pop in your mouth when you bite into them.
- Rinse the wheat berries in a strainer and place into a pot with 3 cups of water.
- On a stovetop, over high heat bring the water to a heavy simmer.
- Reduce heat and simmer covered for 1 hour, or up to 1.5 hours until the wheat berries are tender and pop in your mouth.
- Strain in a strainer and rinse under cold water to cool it down for the salad.
- Allow all of the water to drain out.
- Prepare a small pot of boiling water and boil the kale for 2 minutes. Strain and rinse with cold water to stop the cooking. Allow all of the water to drain out.
- In a large bowl combine the cooked lentils, wheat berries, and kale with the pomegranate seeds, celery, and green onion.
- In a high powered blender, blend all of the dressing ingredients together starting with 1 cup of water and adding in 1/4 cup increments until you reach the desired consistency.
- In the large salad bowl, drizzle on 1/4 cup of the dressing at a time and mix thoroughly until the salad is well coated.
- Grind black pepper and mix in to taste. Enjoy cold by itself or on top of some greens.
Amys Notes:
- Like I said above, this recipe does take some time because of the cooking times of the lentils, wheat berries, and kale. I did all of them at once and while there was down time I prepared the dressing and did some dishes.
- This recipe makes quite a bit, so I would suggest cutting it in half unless you are taking it for a party (which would be a great idea!).
- For me, about 1/2 cup of the dressing was left after I poured it onto the salad.
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