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
- 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.
- 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.
- Line plates or shallow bowls with spinach leaves, and portion spelt mixture on top. Sprinkle with pomegranate arils.
- May be eaten warm or at room temperature.
- Serves 4.
Source
Dorothy Reinhold | Shockingly Delicious
Disclosure
[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
[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.