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Roasted Strawberry Spinach Salad

Serves 4
Time 45 min
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.
Ingredients
  • 3 cups strawberries hulled and sliced, divided
  • 1/4 cup sliced almonds toasted
  • 1 1/2 tablespoon Champagne vinegar
  • 1/8 teaspoon ground black pepper
  • 4 cups baby spinach
  • 2 cups cooked wheat berries (see Learn to Cook: Whole Grains)
Method

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.

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.
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  • 3 cups strawberries hulled and sliced, divided
  • 1/4 cup sliced almonds toasted
  • 1 1/2 tablespoon Champagne vinegar
  • 1/8 teaspoon ground black pepper
  • 4 cups baby spinach
  • 2 cups cooked wheat berries (see Learn to Cook: Whole Grains)