Red Fife and Kale Salad

Red Fife and Kale Salad

Inspired by the famous Waldorf salad, our red fife and kale combination makes for a satisfying meal on a summer evening. Accompany with a loaf of rustic Roan Mills bread and a refreshing glass of wine. This dish is vegan and vegetarian friendly.


Serves 8-10 people

  • 3 cups prepared wheat berries
  • 1 cup chopped celery
  • 1 cup chopped apple, unpeeled and acidulated with a squeeze of lemon to keep it from going brown
  • 1 cup toasted walnuts, chopped
  • 1 bunch Lacinato Kale, washed, deveined and sliced into fine ribbons
  • Sunflower oil, walnut oil, salt, pepper and champagne vinegar to taste


Prep: 20 min • Ready in: 20 min

Combine ingredients in large bowl, salt and pepper to taste.

Combine 1/8 cup of sunflower oil with 2 tablespoons walnut oil and 3 tablespoons champagne vinegar. Pour this over the salad, toss and taste. If it's flat add a little salt and a splash of vinegar, if it’s not rich enough add some walnut oil. Toss and taste. This salad can be served right away or held for a day in the fridge.

Recipe from