Roasted Sweet Potato and Wheat Berry Salad

     Wren is ready for finger foods.  She wants to eat everything!  I chose this recipe purely because I could roast some extra sweet potato to cut up and give her on her tray! 

Roasted Sweet Potato and Wheat Berry Salad

Ingredients
1 cup uncooked wheat berries
1 large sweet potato, peeled and cubed
2 cups baby spinach
1/2 cup dried cranberries
1/2 cup crumbled feta
1/3 cup toasted pumpkin seeds

Dressing
2 tbsp olive oil
1 clove garlic, minced
2 tsp honey
1 tsp apple cider vinegar
1/4 tsp cinnamon
salt and pepper

Method
Preheat over to 400 degrees
1. In a medium pot, cover wheat berries with water.  Bring to a boil and then cover and simmer for about an hour.
2. Place the sweet potatoes on a baking sheet in a single layer.  Drizzle with olive oil and sprinkle with salt and pepper.  Bake for 20-30 minutes or until the edges begin to get dark.
3. To assemble the salad, place the greens on the bottom of a large bowl.  Add warm wheat berries and sweet potatoes.  Drizzle with dressing and then add the rest of the ingredients.