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Kale Caesar Salad with Toasted Wheat Berries

Kale Caesar Salad with Toasted Wheat Berries for a healthy take on a classic dish!
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4 side salads or 2 mains
Author Samantha @MyKitchenLove



  • 1 large bunch of kale tough stems removed (fold kale leaf in half and cut out the middle stem section) and very thinly sliced to 1/4" wide
  • 1/2 cup dry wheat berries or other whole grain such as quinoa, farro, or spelt cooked per package instructions

Caesar Dressing:

  • 1/2 cup plain Greek yogurt
  • 1/2 cup freshly-grated Parmesan cheese
  • 4 tbsp fresh lemon juice
  • 1/2 tsp lemon zest
  • 1 tbsp extra-virgin olive oil
  • 2 tsp anchovy paste to taste
  • 2 tsp worcestershire sauce
  • 1 garlic clove finely minced
  • 1 tsp Dijon mustard
  • 1/4 tsp sea salt
  • black pepper to taste
  • 3 tbsp milk



  1. Place wheat berries in a large dry sauce pan over medium-high heat. Cook, stirring frequently for 3-4 minutes, until wheat berries becomes fragrant and start to brown (do not allow to burn). Add 2 cups of cold water (may sputter a bit) and bring to a boil. Reduce heat to a strong simmer and cook for 40-50 minutes until wheat berries are plump and cooked (may or may not require draining). Fluff with a fork.


  1. Meanwhile, place all ingredients in a small bowl and whisk together or place in a small mason jar and shake with lid firmly tightened until all ingredients are well blended.


  1. Toss kale with caesar dressing and top with cooked wheat berries.