Kale, Radicchio & Wheat Berry Salad with Parmesan

This is a salad that aims to please.  It’s hearty and healthy, grainy and nutty.  It’s easy to make, beautiful to admire.  It’s there when you need it and willing to cater to your whims.  This salad won’t let you down.

What  are we waiting for?  Let’s put it together.  Get the wheatberries simmering; this’ll take awhile.  Let them do their thing while you do yours.  Take out the trash , iron a shirt, water your houseplants.  We’ll meet back in forty-five.

Assemble your team.  Dark green kale meets garnet-colored radicchio, crisp apple, shallot, and walnuts.

Kale gets chopped, rinsed, and spun while radicchio is turned into ribbons.  Toast the nuts, turn the apple into matchsticks, and slice the shallot.

Treat your wheatberries to some zippy dijon, a glug of walnut oil, couple splashes of vinegar.  Grab the rest of the gang and toss in a big bowl.  Add curls and shards of Parmesan.

Congratulations, now you have a big tasty salad that’s going to see you through the week.  Put it in your lunchbox, eat it straight from the salad bowl at midnight, or serve it as a side.  You could saute it and serve it warm.  You could add some lentils or sweet potatoes.  Don’t like the idea of a vegetarian main course?  That’s fine, top it with a luscious, bone in, grilled, double cut pork chop.  This salad is not here to judge.  This salad works for you.

5.0 from 2 reviews
Kale, Radicchio & Wheat Berry Salad with Parmesan
Prep time
Cook time
Total time
This versatile salad makes a satisfying, healthy lunch or a great side with pork for an autumnal or winter dinner.
Serves: 6 as lunch, 8 or more as side dish
  • 1 c. Uncooked Wheat Berries, cooked according to package instructions
  • 1 bunch Dinosaur Kale, tough center stalk removed, leaves chopped
  • ½ head Radicchio, thinly sliced
  • 1 Honeycrisp Apple, julienned and sprinkled with lemon juice
  • 1 handful Walnut, toasted and chopped
  • 1 medium Shallot, thinly sliced
  • 1-2 T. Dijon Mustard
  • 1-2 T. Walnut or Olive Oil
  • 1-2 T. White Wine Vinegar.
  • Kosher Salt
  • Coarse Black Pepper
  • Parmesan (Sharp Cheddar would be good, too)
  1. Place warm, cooked wheat berries in large salad bowl, add 1-2 T. dijon mustard (depending on how much bite you like) and toss to coat.
  2. Add oil and vinegar, season generously with salt and pepper.
  3. Add kale, radicchio, and shallot. Toss well, seaon with additional oil, vinegar, salt, and pepper as needed.
  4. Add nuts and apples, toss gently.
  5. Divide among plates and top with plenty of shaved Parmesan.


  1. Laura says

    Beautiful salad, Sarah, and tasty too, I had it tonight! Everything you have posted so far looks amazing. So happy you finally started this blog so now I can finally steal some of your scrumptious recipes. Can’t wait for more to come as we head into fall, I do love your bean soups!

  2. Emma R. says

    So glad your camera is okay! Can’t wait to try the granola – I can just imagine the smell – mmmmm! Kale salad was wonderful!


    • says

      Your house will smell like a cookie factory for days after making the granola and everytime you turn on your oven it’ll release another sweet, spicy, gingersnappy breeze. Move over “Glade”.

  3. laura(from temperance mi) says

    Hi Sarah, I just made the kale salad- its too pretty to eat! It is delicious and all the ingredients compliment each other. I would never have tried kale if I didn’t see your site. I’m excited to try some more of your recipes- I think I will do the granola when Anne is home for Thanksgiving. Keep the recipes coming . I am going to make this my new hobby starting in Jan. Laura Redd

    • says

      Thanks, Laura! I’m glad you liked the salad and I will definitely keep the recipes coming…the colder it gets, the more I feel like being in the kitchen!


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