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Spinach Spelt Salad with Cranberries and Carrots for #TheSaladBar

Recipe: Spinach Spelt Salad with Cranberries and Carrots

Summary: Chewy, complex, nutty spelt joins garlicky onions and carrots, pine nuts and pomegranate for a gorgeous winter spinach salad.

Ingredients

  • 1 (3-ounce) bag Melissa’s Sweetened Dried Cranberries
  • 1 tablespoon extra-virgin olive oil
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 2 garlic cloves, pressed
  • 1 ½ teaspoons finely mined fresh rosemary
  • 1 ¾-2 cups cooked Bob’s Red Mill spelt
  • ¼ cup pine nuts, toasted
  • ¼ cup pomegranate arils
  • Fresh spinach

Instructions

  1. If cranberries are soft and pliant, leave them alone. If they are a bit dry and hard, add cranberries to a 2-cup measuring cup, cover with water, and microwave on high for 30 seconds. Remove from oven and allow to steep and soften while you prepare the rest of the salad.
  2. Heat oil in a large skillet, and sauté onion and carrot for about 5-8 minutes, stirring frequently. Add garlic and rosemary and sauté for another minute or two. Remove from heat, add spelt, pine nuts and drained cranberries. Stir to combine.
  3. Line plates or shallow bowls with spinach leaves, and portion spelt mixture on top. Sprinkle with pomegranate arils.
  4. May be eaten warm or at room temperature.
  5. Serves 4.

Source

Dorothy Reinhold | Shockingly Delicious

Disclosure

Bob's Red Mill Spelt [1]Bob’s Red Mill sent the spelt, and Melissa’s Produce sent the cranberries and pine nuts for recipe testing.

Preparation time: 10 minutes
Cooking time: 10 minutes
Diet type: Vegan, vegetarian
Number of servings (yield): 4
Culinary tradition: USA (Nouveau)
My rating 5 stars:  ★★★★★ 


The Salad Bar badge [2]Here are the other salads created by my fellow cooks for #TheSaladBar, a monthly cooperative feature. Choose my spinach-spelt creation today, or one of theirs to try for your own grains-inspired meal! You can’t go wrong with any of these beauties.