Here in Georgia, cherries are just starting to roll into the stores. We love the bright cheerful flavor and color they add to recipes. Here’s an easy and delicious way to add them to a salad that’s tart and delicious. You can find *wheat berries in many grocery stores and specialty markets.
The fabulous spice cinnamon brings a great flavor to this dish and some great health benefits. Cinnamon contains anti-inflammatory properties as well as helps control blood sugars in a person’s body. Cherries deep red color is a big indicator of their nutritional power! Typically, the more colorful the food, the more antioxidants you consume when you eat it. Sweet cherries contain fiber, anthocyanins, and Vitamin C just to name a few of the benefits. This salad is both healthy and tastes fabulous.
Cherries and Berries Salad
- 2 ½ Cups Water
- 1 Cup Wheat Berries*
- 2 TB Lemon Juice
- 2 TB Coconut or Grapeseed Oil
- 1 TB Pomegranate Molasses (or Honey)
- ½ Tsp Cinnamon
- ¼ Tsp Salt
- ¼ Tsp Ground Black Pepper
- 1 Cup Pitted and Chopped Red Cherries
- 1 Cup Berries, (Your Choice)
- 1 Cup Shredded Carrots
- ¼ Cup Thinly Sliced Green Onions
- 6 Cups Baby Spinach
- ¼ Cup Chopped Dried Cranberries, Cherries or Blueberries (Try to find the ones with the least amount of added sugar)
- ½ Cup Toasted Pecans
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.
Make the Dressing by combining the lemon juice, oil, molasses 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.
*You can find wheat berries at Whole Foods, a health food store or an international market. Can’t find wheatberries? Try using cooked lentils in the recipe and begin your salad at step two.