Top down view of blood orange and wheat berry salad topped with sunflower seeds and feta cheese on a white serving platter amidst kale and oranges all on a wood surface

Blood Orange & Wheat Berry Salad

  • Author: Kaleb Wyse
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour, 15 minutes
  • Yield: 8 cups 1x
  • Category: Salad
  • Method: Cooking
  • Cuisine: American


Trust me, this isn’t your mother’s salad! It’s a delicious blood orange, pomegranate, and wheat berry salad that’s chocked full of unique flavors and drizzled with a champagne and blood orange dressing!



For the salad

  • 1 cup wheat berries
  • 6 ounces flat-leafed kale, washed and dried with stems removed and chopped
  • 4 ounces spinach, washed and dried
  • 4 ounces arugula, washed and dried
  • 1/3 cup chopped mint leaves
  • 4 scallions, finely chopped
  • 1 cup blood orange segments (about 3 blood oranges)
  • 1 cup pomegranate arils
  • 1/3 cup sunflower seeds
  • 1/2 cup feta cheese

For the dressing

  • 1/3 cup olive oil
  • 1/4 cup blood orange juice
  • 2 teaspoons Dijon mustard
  • 1 tablespoon champagne vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper


  1. Start by cooking the wheat berries. In a large kettle, combine the wheat berries, 3 1/2 cups of water and 1 teaspoon salt. Bring to a boil, reduce to a simmer, and cover with a lid. Cook until the berries are tender, 45-60 minutes. When tender, drain the wheat berries and set aside to cool.
  2. In a large bowl, make the dressing. Whisk together the olive oil, blood orange juice, Dijon mustard, vinegar, salt, and pepper. Add the prepared kale, spinach, arugula, mint, and scallions. The kale acts as a barrier for the spinach and arugula and can sit on the vinaigrette up to two hours before tossing the greens in the dressing.
  3. When ready to serve the salad, toss the greens with the dressing and place on a large platter. Sprinkle with the prepared wheat berries, scallions, pomegranate arils, sunflower seeds, and feta cheese. Do not toss all the toppings as they make a beautiful presentation.


  • Serving Size: 1 cup
  • Calories: 276
  • Sugar: 8.2g
  • Sodium: 290.4mg
  • Fat: 15.7g
  • Saturated Fat: 3.2g
  • Trans Fat: 0g
  • Carbohydrates: 29.3g
  • Fiber: 6.7g
  • Protein: 8.3g
  • Cholesterol: 8.3mg

Keywords: brunch, salad