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Jan 09

Spinach Salad with Wheatberries and Fresh Cranberry Sauce

Cranberry salad

When I work from home and it’s time for lunch, I normally rely on something that’s been left over in my refrigerator. It only takes a few minutes to throw a few things in a bowl to make a tasty and nutritious lunch. The other day I had two ingredients in mind and thought I would build on them depending on what I could find to make a salad. I took out the left over wheat berries (which are a whole grain similar to barley) and roasted butternut squash. I heated the wheat berries and squash in the microwave just to warm them up , and began to scour the fridge to see what other ingredients would do. I took some baby spinach, a little bit of goat cheese and the last of the cranberry sauce, and a handful of walnuts. Before I knew it I had a delicious and somewhat hearty salad! Below is my recipe, feel free to experiment with whatever you have in the fridge.

Spinach Salad with Wheatberries and Fresh Cranberry Sauce

INGREDIENTS

½ cup wheat berries (barley, faro or brown rice will work too)

¼ to ½ cup of roasted butternut squash *

8 ounces of baby spinach

4 ounces of goat cheese

¼ Cup chopped walnuts

1/8 cup or more to taste of fresh cranberry sauce

INSTRUCTIONS

  1. Place the wheat berries in a bowl with the roasted squash and reheat
  2. Add the spinach (it will start to wilt a bit), goat cheese and walnuts
  3. Gently toss and add the cranberry sauce and toss quickly one more time
  4. *To roast the squash – peel squash and remove seeds. Cut up the pulp into ½ cubes. Add about a ½ tablespoon of olive oil to squash a bowl and combine. Place squash on a parchment lined pan – sprinkle with cinnamon and roast at 350 for about 30 to 45 minutes.
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