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.
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
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