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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.