September has arrived, and it’s time to switch from vacation schedules to work and school schedules! Even when you’re busy, you can still have a gorgeous, fresh, and healthy lunch to enjoy when berries are on the menu.
This easy, prep-ahead salad recipe combines nutty wheat berries with Cal Giant’s juicy strawberries and blueberries, baby spinach, goat cheese, and toasted pecans. Drizzled with a homemade mixed berry vinaigrette (that takes only minutes to make in the blender or food processor), this salad is big on flavor and packed with nutrients.
Want to take lunch to work? For the best flavor and texture, just pack up the ingredients in the compartments of a salad storage container and toss with the dressing when you’re ready to have lunch. You can even prep this salad up to 3 days in advance and store it in the refrigerator.
This Wheat Berry Salad will become a staple in your meal planning rotation for casual entertaining and vibrant, healthy eating on the go! To find this recipe and read more, visit Amanda at Striped Spatula!
Amanda Biddle is a New Jersey-based food writer and photographer who believes that there are few bad days that can’t be improved with a warm baguette and a wedge of brie. She shares her love of food and wine on her website, Striped Spatula, which celebrates the beauty of fresh ingredients in gourmet home cooking.