Fall Turnip and Kale Grain Bowl
This hearty salad will keep for upwards of a week in your fridge.
Ingredients
1 cup wheatberries
1 tsp herbs de provence (optional)
1 bunch white salad turnips, cut into a large dice greens reserved
1 bunch kale, cut into ribbons
1/2 cup olive oil
1/4 cup balsamic vinegar
4 oz manchego (optional) shaved into ribbons with a vegetable peeler
Method
- In a medium sauce pan, heat a glug of olive oil over medium heat
- Add the wheatberries and dried herbs with a big pinch of salt and toast over medium heat for a minute or so
- Add 3 cups of water, bring to a boil, reduce to a simmer and cook until the wheaberries are tender
- In a large bowl place the cut turnips, cut turnip greens, and kale in the bottom
- Pour the warm, cooked wheatberries over the turnips and greens
- Add the olive oil, balsamic vinegar, and another pinch of salt and several grinds of black pepper
- Let the heat from the wheatberries gently wilt the kale and lightly soften the turnips for 5 minutes or so
- Toss to combine then add the cheese if using
