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In a small saucepan, bring water to boiling. Add wheat berries (or rye berries). Return to boiling; reduce heat. Simmer, covered, for 40 to 50 minutes or until tender. Drain and transfer to a large bowl; cool 1 hour.
In a small bowl, whisk together lemon juice, canola oil, syrup, salt, pepper and cinnamon. Drizzle dressing over cooled wheat berries (or rye berries). Add apple, carrot and green onions; toss to coat. To serve, layer mixture onto baby spinach; sprinkle with dried apricots, if using.