Need to dash out the door? Make this meal faster by using precooked brown rice, or whip up some extra when cooking dinner one night.

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Credit: Travis Rathbone; Styling: Megan Hedgpeth

Recipe Summary test

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Yield:
Serves 2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 1. Preheat oven to 350°F. Place wheat berries in a small saucepan and cover with water by 2 inches. Bring to a boil, reduce heat to medium-low and simmer, uncovered, until tender, about 1 hour. Drain, transfer to a bowl and let cool. 2. While wheat berries are cooking, spread almonds on a small baking sheet and bake, stirring once or twice, until lightly toasted, about 8 minutes. Transfer to a small bowl and let cool. In a medium bowl, whisk together lemon juice, mustard, honey, 1/4 tsp. salt and 1/2 tsp.pepper. Slowly whisk in oil until well combined. Stir in tarragon.3. Layer salad evenly between 2 1-quart-capacity containers, beginning with vinaigrette, then adding wheat berries, spinach, beets, goat cheese, zucchini, almonds and cherries. Cover containers. Salads will keep, covered and refrigerated, for 1 day. Let containers sit at room temperature for at least 20 minutes before serving. Shake container before eating to distribute ingredients.

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Nutrition Facts

495 calories; fat 32g; saturated fat 8g; cholesterol 16mg; fiber 7g; protein 14g; carbohydrates 40g; sodium 613mg; iron 3mg; calcium 120mg.
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