Ingredients

The following ingredients have 6 Servings
  • 1 cup dry wheat berries
  • 1 1/2 cups water
  • 3 cups sweet cherries, pitted and halved* (*I used a blend of bing and rainer )
  • 1/3 cup finely diced red onion
  • 1/2 cup blanched slivered almonds
  • 1/2 cup raw pepita seeds (can substitute sunflower)
  • 3 cups packed shredded fresh spinach leaves
  • 6 tablespoons prepared balsamic vinaigrette
  • 4 ounces crumbled Feta cheese

Instruction

  • Place wheat berries in medium pot and add water. Bring to boil over medium-high heat. Reduce heat and simmer for 15 t o18 minutes, or until water has been absorbed at wheat berries are tender but with an al dente bite.
  • Dump cooked wheat berries on a rimmed baking sheet and cool in the refrigerator for 15 minutes. Or, wheat berries may be prepped earlier and chilled until recipe assembly.
  • In large bowl, add wheat berries, halved and pitted cherries, chopped onion, pepita seeds, blanched almonds, and spinach. Toss together until combined. Drizzle with balsamic vinaigrette and sprinkle on feta crumbles, gently stirring until evenly coated. Serve cold or at room temperature. *To layer a one-serving jar salad, pour 2 tablespoons balsamic vinaigrette into bottom of large glass jar. On top of dressing, in following order, add ½ cup cooked wheat berries, 1 ½ tablespoons red onion, ½ cup cherries, ½ cup packed spinach leaves, 1 ½ tablespoon almonds, 1 ½ tablespoons pepitas, and about ¾ ounce feta cheese crumbles.
  • In large bowl, add wheat berries, halved and pitted cherries, chopped onion, pepita seeds, blanched almonds, and spinach. Toss together until combined. Drizzle with balsamic vinaigrette and sprinkle on feta crumbles, gently stirring until evenly coated. Serve cold or at room temperature. *To layer a one-serving jar salad, pour 2 tablespoons balsamic vinaigrette into bottom of large glass jar. On top of dressing, in following order, add ½ cup cooked wheat berries, 1 ½ tablespoons red onion, ½ cup cherries, ½ cup packed spinach leaves, 1 ½ tablespoon almonds, 1 ½ tablespoons pepitas, and about ¾ ounce feta cheese crumbles.