I don’t know about you – but I have difficulty spending lots of time in front of the stove when the weather is HOT! Here’s an easy and delicious salad that will keep you out of the kitchen, and allow you to spend time with the family! Full of cool seasonal fruit,Shayna and I will be featuring this dish during our Greens and Grains class this week at Cancer Wellness.

Cherries and Berries Salad

2 ½ Cups Water

1 Cup Wheat Berries

2 TB Lemon Juice

2 TB Canola Oil

1 TB Pomegranate Molasses (or Honey)

½ Tsp Cinnamon

¼ Tsp Salt

¼ Tsp Ground Black Pepper

1 Cup Pitted and Chopped Cherries

1 Cup Berries, (Chopped if Necessary)

1 Cup Shredded Carrots

¼ Cup Thinly Sliced Green Onions

6 Cups Baby Spinach

¼ Cup Chopped Dried Cranberries

½ Cup Chopped Toasted Pecans

Step One

Bring the water to bowl in a small saucepan. Add the wheat berries, return to a boil and simmer covered for 45 minutes or until tender. Drain and transfer to a bowl. Let cool before tossing the salad.

Step Two

Make the Dressing by combining the lemon juice, oil, mlasses cinnamon, salt and pepper. Drizzle the dressing over the cooled wheat berries. Stir in the cherries, berries, carrots and green onions. Top the baby spinach with salad and garnish with the cranberries and pecans.

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