Fall Turnip and Kale Grain Bowl

This hearty salad will keep for upwards of a week in your fridge.

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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


  1. In a medium sauce pan, heat a glug of olive oil over medium heat
  2. Add the wheatberries and dried herbs with a big pinch of salt and toast over medium heat for a minute or so
  3. Add 3 cups of water, bring to a boil, reduce to a simmer and cook until the wheaberries are tender
  4. In a large bowl place the cut turnips, cut turnip greens, and kale in the bottom
  5. Pour the warm, cooked wheatberries over the turnips and greens
  6. Add the olive oil, balsamic vinegar, and another pinch of salt and several grinds of black pepper
  7. Let the heat from the wheatberries gently wilt the kale and lightly soften the turnips for 5 minutes or so
  8. Toss to combine then add the cheese if using