for the orange-curry vinaigrette:

• ⅓ c. freshly squeezed orange juice
• Zest from 1 large orange
• ¼ c. extra-virgin olive oil
• 2 T. white wine vinegar
• 2 T. honey
• 1 tsp. Dijon mustard
• ½ tsp. sweet curry powder
• ⅛ tsp. kosher salt
• big pinch ground black pepper

for the wheat berry and spinach salad:

• 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
• ⅓ c. chopped parsley
• 2 stalks Dole Celery Hearts sliced thinly on the diagonal
• ¼ c. roughly chopped roasted pistachios
• 1 6- oz. package Dole Baby Spinach
• ⅓ c. pomegranate seeds
• Kosher salt and freshly ground black pepper to taste