Marcella's Wheatberry and roasted vegetable Salad with Kale

---

I have always made this salad in parts - always have vegetables on hand, make a batch of wheatberries and freeze it, and keep a batch of dressing in a container.  Then usually, just put together an individual salad when i want it, using  lots of kale, veggies, 1/2 cup of wheatberries, 1 tablespoon raisins, and 1 tablespoon pumpkin seeds. I also add 1/2 cup cannellini beans for a protein boost.  I just love the textures and combination of everything in here!

1 lb Sweet potatoes, scrubbed and cut into 1/2 in cubes

2 medium beets (20oz total), trimmed, peeled, quartered lengthwise

6 cups thinly sliced kale

2 cups cooked and chilled wheat berries

1/2 cup golden raisins 

(Optional): 1/2 cup cannellini beans

Dressing:

1/4 cups lemon juice

3 TBSP Dijon - style mustard

3 cloves garlic, minced

1 tsp fresh gingersea salt and freshly ground pepper to taste

1/4 cup pumpkin seeds, toasted

1. Preheat oven to 400.  Line two large shallow baking pans w/ Parchment paper .  Place sweet potatoes and beets in single layers on separate baking pans.  ( i use about a TBSP of olive oil to roast). Roast 10 minutes, stir. Roast 15-20 minutes more until vegetables are tender.  Cool to a wire rack.
2. In a large bowl, toss together kale, wheat berries, and raisins.  In a small bowl, whisk together lemon juice, maple syrup, mustard, garlic, ginger, and 1/4 cup water.  Add vegetables to kale mixture. Add dressing, toss to coat. Season w/ Salt and pepper. Top w/ pumpkin seeds

Important note: massaging kale for a few minutes makes it more tender!