Tuesday, September 10, 2013

Spelt Berry Salad with Balsamic Maple Dijon Vinaigrette

Spelt Berry Salad with Balsamic Maple Dijon Vinaigrette

While in Sacramento recently, my family picked up a delicious spelt berry salad from a natural foods store.  I had never had spelt berries before, and everyone loved the salad.  I took a picture of the ingredient list so that I could attempt to make it at home.  This copy-cat recipe turned out great!

If you've never had spelt berries before, they are a whole grain like rice, but bigger and slightly chewy.  I got a bag made by Bob's Red Mill, but you could also probably find them in the bulk bins at a natural foods store.  Spelt berreis have a great texture for salad.  After cooked, these spelt berries are tossed with peppers, tomatoes, cucumber, red onion, cranberries, and a homemade balsamic maple dijon vinaigrette.

This salad would make a great lunch or side dish.  It'd also be great to bring to a potluck!

Spelt Berry Salad with Balsamic Maple Dijon Vinaigrette

Spelt Berry Salad with Balsamic Maple Dijon Vinaigrette

serves: 8 as a side dish

  • 1 1/2 cups dry spelt berries, soaked and cooked according to package instructions until slightly chewy
  • 3/4 cup dried cranberries
  • 1/3 cup orange juice or water
  • 3 bell peppers, chopped into small pieces (a variety of colors is nice)
  • 1/2 large red onion, chopped into small pieces
  • 1/2 large cucumber, seeded and chopped into small pieces
  • 1 1/4 cups grape tomatoes, quartered
  • 1/2 cup roasted sunflower seeds
  • 4 large garlic cloves, minced
  • 3 tablespoons balsamic vinegar
  • 1 1/2 tablespoons dijon mustard
  • 2 tablespoons olive oil
  • 2 tablespoons maple syrup
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper

1) Combine dried cranberries and orange juice/water in a microwave safe bowl.  Microwave for 3 minutes on high.  Let sit for 5 minutes while prepping other ingredients.

2) In a large bowl, combine cooked spelt berries, cranberries, bell peppers, red onion, cucumber, grape tomatoes and sunflower seeds.

3) In a small bowl, whisk together garlic, balsamic vinegar, dijon mustard, olive oil, maple syrup, oregano, salt and pepper.  Pour over spelt berries and vegetables and stir everything to combine.

4) Refrigerate until ready to serve.

1 comment:

  1. I love spelt berries in grain salads because they have such a great chew! This sounds like exactly what I'm craving for lunch!


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