Light and healthy, this layered salad will keep, covered and refrigerated, for 1 day. Shake container before eating to distribute ingredients.
1/4 cup hard wheat berries
2 tablespoons sliced almonds
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1 teaspoon honey
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 tablespoon finely chopped tarragon or chives
1 1/2 cups baby spinach, coarse stems removed
2 medium cooked beets, diced (about 1 cup)
1/2 cup crumbled soft goat cheese
1 medium-large zucchini, trimmed and cut lengthwise into ribbons with a vegetable peeler (about 1 1/2 cups)
2 tablespoons dried cherries or cranberries
How to Make It
Preheat oven to 350ºF. Place wheat berries in a small saucepan and cover with water by 2 inches. Bring to a boil, reduce heat to medium-low and simmer, uncovered, until tender, about 1 hour. Drain, transfer to a bowl and let cool.
While wheat berries are cooking, spread almonds on a small baking sheet and bake, stirring once or twice, until lightly toasted, about 8 minutes. Transfer to a small bowl and let cool. In a medium bowl, whisk together lemon juice, mustard, honey, 1/4 tsp. salt and 1/2 tsp.pepper. Slowly whisk in oil until well combined. Stir in tarragon.
Layer salad evenly between 2 1-quart-capacity containers, beginning with vinaigrette, then adding wheat berries, spinach, beets, goat cheese, zucchini, almonds and cherries. Cover containers. Salads will keep, covered and refrigerated, for 1 day. Let containers sit at room temperature for at least 20 minutes before serving. Shake container before eating to distribute ingredients.