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Wheat Berry, Roasted Corn and Spinach Salad
Wheat Berry, Roasted Corn and Spinach Salad
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Prep Time:
15 minutes
Total Time:
2 hours
Try a zesty salad with whole grains and nutrient-packed spinach.
Ingredients:
  • 3 1/2 cups water
  • 1 cup uncooked wheat berries
  • 1/2 teaspoon salt
  • 1 bag (12 oz) frozen corn
  • 1 tablespoon vegetable oil
  • 2 cups baby spinach leaves
  • 1 cup cherry tomatoes
  • 1/4 cup chopped onion
  • 2 tablespoons white vinegar
  • 1 teaspoon grated orange peel
  • 2 tablespoons orange juice
  • 2 tablespoons vegetable oil
  • 1 tablespoon honey
  • 1/8 teaspoon ground red pepper (cayenne)
Instructions:
  • In a 2-quart saucepan, bring water, wheat berries, and 1/2 teaspoon of salt to a vigorous boil over high heat. Lower the heat, cover, and simmer for 1 hour 15 minutes to 1 hour 30 minutes until the wheat berries are tender. Drain, cool by rinsing with cold water, then drain well.
  • Preheat the oven to 450°F. Spread corn evenly on an ungreased 15x10x1-inch pan. Drizzle with 1 tablespoon of oil and sprinkle with 1/2 teaspoon of salt. Roast the corn in the oven for 15 minutes. Remove from oven and set aside.
  • Combine wheat berries, corn, spinach, tomatoes, and onion in a large bowl, mixing well.
  • Combine dressing ingredients in a 1-cup measuring cup using a whisk until thoroughly blended. Mix into the salad and allow it to sit for 15 minutes before serving to enhance the flavors.

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