Apple Cranberry Wheat Berry Salad

A great fall dish – both as a side or as the main entree! If making ahead of time, stir in the baby spinach apples, and pecans right before serving. 

photo 1

Ingredients:
1 cup uncooked wheat berries, rinsed
salt & ground black pepper, to taste
1 Tbsp apple cider vinegar
1 tsp coarse ground Dijon mustard
1 tsp pure maple syrup
1 Tbsp apple cider (or 100% apple juice)
2 Tbsp extra virgin olive oil
1/2 cup dried cranberries
1/2 cup pecan halves, toasted and chopped
2 packed cups baby spinach
1 large apple, chopped

Directions:
1. Cover wheat berries by 1 inch with salted water in a medium sauce pan. Bring to a boil, cover, reduce heat to low, and simmer until chewy, about 45-50 minutes. Drain and transfer to a medium bowl.
2. While wheat berries are cooking, whisk together the cider vinegar, mustard, maple syrup, apple cider, & olive oil in a small bowl. Season to taste with salt and black pepper.
3. While the drained cooked wheat berries are still warm, toss with the vinaigrette. Stir in cranberries, pecans, baby spinach, and apple.

Yield: 4 servings

Advertisements

1 Comment

Filed under Carmen's Favorites, Nourish the Body

One response to “Apple Cranberry Wheat Berry Salad

  1. Reblogged this on Executive Dining's Nourishment and commented:

    Still one of my favorite fall dishes! Packed full of nutrients from the whole grains, spinach, apples, and pecans!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s