Wheat Berry Salad

The crunch of the wheat berries, crisp spinach and red peppers, mixed with the flavour of smoked Gouda cheese
make this salad a mouthwatering addition to any meal. Better yet, make it a complete meal by topping off the
salad with a grilled chicken breast, barbecued steak or cedar-plank salmon.


Salad Ingredients

1 cup (250 mL) wheat berries
1/2 cup (125 mL) packed, washed and torn baby spinach leaves
1 red bell pepper, washed, seeded and cut into ¾-inch (2 cm) cubes


4 green or spring onions, washed and diced
1/3 cup (80 mL) smoked cheese (gouda or cheddar work well),
cut into ½-inch (1 cm) cubes


Salad Dressing Ingredients

½ cup (125 mL) canola oil
3 Tbsp (45 mL) balsamic vinegar
3 Tbsp (45 mL) maple syrup



3 Tbsp (45 mL) grainy Dijon mustard
1 clove garlic, crushed or minced
salt and pepper to taste


Cook wheat berries according to package instructions. If no instructions are available, boil 4 cups of water with a pinch of salt. Add wheat berries and cook until tender (25 to 30 minutes). Drain wheat berries using a fine strainer. Rinse with cold water to cool.

Combine cooked wheat berries, spinach, red pepper, green onion and cheese in a large bowl and toss. Place dressing ingredients in a sealed bag or dressing container. Shake to combine. Toss desired amount of dressing into salad. Leftover dressing can be refrigerated for up to one week.