Roasting strawberries highlights their natural sweetness and extras are excellent as a topping for oatmeal the next morning. Wheat berries add a nice chewy texture to the salad, but feel free to mix and match with your favorite grains like quinoa or couscous.
Preheat the oven to 200°F. Place 2 cups strawberries in a baking dish. Roast until soft and juicy, about 40 minutes.
Meanwhile, to make the dressing, combine remaining 1 cup fresh strawberries, vinegar and pepper in a blender. Cover and blend at top speed until berries are fully combined and smooth, about 1 minute, scraping down the sides of the blender with a rubber spatula.
In a large bowl, combine baby spinach, wheat berries and roasted strawberries. Pour any roasting juices from strawberries onto the salad. Add the dressing and toss to combine. Garnish with almonds.
Per Serving:260 calories (40 from fat), 4g total fat, 40mg sodium, 49g carbohydrates, (9 g dietary fiber, 9g sugar), 10g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.