Ensalada de trigo sarraceno y espinacas con vinagreta de naranja y curry

Ingredientes

• 1/3 c. freshly squeezed orange juice
• zest from 1 large orange
• 1/4 c. extra-virgin olive oil
• 2 T. white wine vinegar
• 2 T. honey
• 1 tsp. Dijon mustard
• 1/2 tsp. sweet curry powder
• 1/8 tsp. kosher salt
• big pinch ground black pepper
• 1 c. uncooked wheat berries (cooked according to package directions until softened, drained and cooled)
• 1 crisp (tart apple, cored and chopped into 1/4" to 1/2" pieces)
• 1 T. freshly squeezed orange juice
• 2 green onions (chopped)
• 1/3 c. chopped parsley
• 2 stalks Dole Celery Hearts (sliced thinly on the diagonal)
• 1/4 c. roughly chopped roasted pistachios
• 1 6- oz. package Dole Baby Spinach
• 1/3 c. pomegranate seeds
• kosher salt and freshly ground black pepper (to taste)

Preparación

1. 1

   --- for the orange-curry vinaigrette: ---

2. 2

   In a small bowl, whisk together all vinaigrette ingredients and set aside.

3. 3

   --- for the wheat berry and spinach salad: ---

4. 4

   Add cooled wheat berries to a large bowl and drizzle 1/3 cup of the prepared vinaigrette over the top. Fold a few times to combine. Sprinkle with kosher salt and ground black pepper, to taste.

5. 5

   In a small bowl, fold together apple pieces and orange juice to coat evenly and then add all to the wheat berries. Next add the green onions, parsley, celery, and pistachios. Fold to combine. Then gently fold in the spinach, using as little or as much as you like.

6. 6

   Place salad in a serving bowl, sprinkle with pomegranate seeds, drizzle with a bit more of the vinaigrette, and add a little more salt and pepper, if desired. Serve additional vinaigrette on the side.