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Units Scale
  • 1 cup uncooked wheat berries
  • 10 to 12 oz. bag of baby spinach, kale and chard mix
  • 1 8oz. package of Trader Joe's steamed and peeled baby beets
  • 1/2 of medium red onion, chopped
  • 2/3 cups dried cranberries
  • 2 ozs. of goat cheese
  • 1 tablespoon olive oil
  • 2 tablespoons fresh squeezed lemon juice
  • 1 1/2 tablespoons balsamic glaze (I used Trader Joe's brand)
  • 1/4 teaspoon sea salt
  • extra glaze for garnishing


  1. Place wheat berries, four cups of water in small stock pot. Bring to a boil, reduce heat to simmer, and cover with top. Stirring occasionally.
  2. When berries have cooked for about 35 minutes, start checking for doneness. Berries should be chewy not tough or hard. Check every 5 to 10 minutes until done. Should take about 40 minutes.
  3. Drain berries and transfer to large bowl.
  4. While wheat berries are cooking wash and spin the greens.
  5. Slice baby beets into quarters and chop red onion.
  6. In a glass jar, mason jars are great for this, place dressing ingredients and shake to mix.
  7. Toss the wheat berries with 2 tablespoons of dressing.
  8. Time to build the salad
  9. Place handful of greens on serving dish, spoon 1/2 cup or more wheat berries onto greens, top wheat berries with a few beets, onions, cranberries and a bit of crumbled goat cheese.
  10. Drizzle on a bit more balsamic glaze.
  11. Serve and Enjoy


  • Calories: 338
  • Sugar: 19.7
  • Sodium: 286.4
  • Fat: 8.1
  • Saturated Fat: 2.8
  • Carbohydrates: 61.8
  • Fiber: 11.1
  • Protein: 11.4
  • Cholesterol: 6.5