For the spelt berries, what you’re going to want to do is soak them the night before you cook them in warm water and about 2 Tbsp whey. This will make them more digestible and lessen the phytic acid within them. Once soaked for at least 12 hours, simmer for one hour, or until soft yet chewy. Strain and rinse.

As you begin assembling the salad, juice the orange and place into a bowl with the dried cranberries. (the reason dried berries work better – they soak up the goodness and flavors of the oranges)

Chop the pecans and cut the apples into small, bite sized pieces, leaving the skin on.

Strain cranberries out of the orange juice (keep the juice!) and gently mix together the spelt berries, apple, and cranberries in a medium-sized bowl.

Lightly whisk together the raspberry vinegar, oil, reserved orange juice, and salt and pepper in a small bowl. Stir into the salad mix and let sit for at least 30 minutes. You can also make this the night before and save yourself time during the day of a large holiday meal!

Serve cold or at room temperature, and by itself or with a few accompanying greens.

The slightly sweet and citrus flavors lighten the flavors of the meal in a very simple, yet effective way!