Vegan Recipe – Apple Cranberry Wheat Berry Salad with Spinach

If you’re looking to try a new side dish this Thanksgiving {especially if you have any vegan guests around your dinner table}, this dish is perfect. It feel very fallish to me and I love a good crunchy salad! If you try it out, let me know what you think!

1 cup uncooked wheat berries, rinsed
1 tablespoon apple cider vinegar
1 tablespoon apple juice
1 teaspoon honey Dijon mustard
1 teaspoon maple syrup
2 tablespoons extra virgin olive oil
1/2 cup dried cranberries, {My favorite cranberries}
2 cups spinach leaves, torn
1 tart apple, chopped {I used Granny Smith}
1/4 cup pecans, chopped

Directions

Cook your wheat berries. I like to cook them in either a rice cooker or a slow cooker. It cooks just like white rice, so the most important thing to remember is to use the ratio of 1 part wheat berries to 2 parts liquid. For example, 2 cups of liquid to 1 cup of uncooked wheat berries. If using a rice cooker, they should be done in about 15 minutes.

If you do not have a rice cooker/crock pot simply add the berries and liquid in a saucepan, bring it to a boil and then reduce the heat to a simmer. Cook covered, until the liquid has been absorbed and wheat berries are tender {about 40 minutes}.

While your wheat berries are cooking, stir together the cider vinegar, mustard, maple syrup, apple cider & olive oil in a small bowl. You can add salt and pepper to taste if you’d like.

Drain the cooked wheat berries and while they are still warm, toss with the vinaigrette mixture. Add the cranberries, pecans, baby spinach, and apples and mix well.

Looking for more yummy vegan recipes? Check out this cookbook:

Fresh from the Vegan Slow Cooker: 200 Ultra-Convenient, Super-Tasty, Completely Animal-Free Recipes