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coconut & kale wheat berry salad


  • 1 cup wheat berries
  • 3 cups water
  • pinch of salt
  • 2 tbsp coconut oil
  • 2 cloves garlic minced
  • 1 large bunch curly kale about 3-4 cups worth,(I used purple curly kale), washed and leaves removed from stems
  • 1/4 cup dried cranberries
  • 1/4 cup slivered almonds
  • 1/4 cup unsweetened shredded coconut
  • salt to taste


  • Combine wheat berries, water, and salt in saucepan.
  • Bring to a boil, then reduce heat and cover.
  • Let simmer and check them after 30 minutes. Depending on the brand you buy, they will take up to 25 minutes longer. I used Bob's Mill and they took the entire 55 minutes.
  • Drain and then toss with 1 tbsp of coconut oil. Set aside.
  • In large saucepan, heat remaining 1 tbsp of coconut oil.
  • Add garlic and cook for 30 seconds, then add the kale.
  • At this point, I try to give it a good stir to get the coconut oil distributed throughout the kale.
  • Then add ~1 tbsp of water and cover saucepan with lid.
  • Let steam for 1-2 minutes, until leaves are slightly wilted.
  • Remove from heat. Season with salt.
  • In large bowl, combine wheat berries, kale, cranberries, almonds, and coconut.
  • Stir well and serve.
  • Enjoy!