Wonderfully chewy wheat berries have a nutty flavor and are great in soups, stews, and salads. This fruity salad is delicious at room temperature but is also good eaten cold as a packed lunch.
Bring water to boiling in a small saucepan. Add wheat berries. Return to boiling; reduce heat. Simmer, covered, for 40 to 50 minutes or until tender. Drain and transfer to a large bowl; cool 1 hour.
Whisk together lemon juice, canola oil, maple syrup, salt, pepper and cinnamon in a small bowl. Drizzle dressing over the cooled wheat berries. Add apple, carrot, and scallions; toss to coat. Serve the wheat berry mixture over baby spinach; and if desired, sprinkle with dried apricots.
1 fat, 1 starch, 1 vegetable