Spelt Berry Salad with Apples and Balsamic Vinaigrette

As the seasons shift and temperatures drop, there's something inherently comforting about a warm, hearty salad. This warm Spelt Berry Salad brings together nutty spelt berries, tender sautéed kale, crisp apples, and crunchy walnuts, all tossed in a fragrant cinnamon-spiced balsamic dressing. It's a dish that celebrates the flavors and textures of fall, offering both nourishment and satisfaction.

Perfect for a cozy weeknight dinner or as a vibrant addition to your holiday table, this salad is as versatile as it is delicious. The combination of whole grains, seasonal produce, and a touch of natural sweetness creates a balanced and satisfying grain salad you'll want to come back to every year.

One of the beauties of this salad is its adaptability. If spelt berries aren't readily available, feel free to substitute with other hearty grains like farro or wheat berries-they'll offer a similar chewy texture and nutty flavor. The salad also lends itself well to batch cooking; prepare the grains and vinaigrette in advance to streamline meal prep during the week. Leftovers can be enjoyed warm or at room temperature, making it a convenient option for quick work lunches and stress-free weeknight dinners.

This is one of my favorite festive fall salad recipes. If you're looking for more filling vegetarian salad ideas, try my Fennel Citrus Salad with Pistachios and Watercress, Shaved Brussels Sprouts Salad with Chickpeas and Lemon Tahini, or Warm Roasted Vegetable Quinoa Salad. For another fall-friendly salad dressing option, make this recipe with Hot Honey Mustard Vinaigrette.

Warm grain salads like this also work well for Thanksgiving and Christmas. If you're interested in more plant-based recipes for the holidays, try my Sweet Potato Casserole, Creamy Mushroom Gravy, Baked Tempeh with Maple Herb Marinade, or Make-Ahead Kale Salad with Cranberries. You can also find inspiration for a complete vegetarian Thanksgiving menu and plant-based Thanksgiving main dishes here.

Ingredients

Spelt berries are the star here! They're ancient whole grains with a satisfying chew and nutty taste that works so well for the fall and winter seasons. Sautéed onion and kale add savory depth, while the apple introduces a touch of natural sweetness that pairs beautifully with the cinnamon-spiced balsamic vinaigrette. Walnuts bring toasty crunch and richness, and a little fresh sage finishes the dish with an earthy note that makes it especially festive for holiday menus.

Substitutions

• Grain: Substitute wheat berries, farro, or barley for spelt berries if needed. Cooking times will vary slightly.
• Vinaigrette: Use apple cider vinegar in place of balsamic vinegar for a brighter, fruitier dressing.
• Apples: pears or roasted sweet potatoes work well as alternatives.
• Walnuts: Try pecans or almonds, or sunflower seeds for a nut-free variation.
• Kale: Use spinach or arugula if you prefer a more tender green (add these near the end of cooking).

Making Ahead and Storage

This salad can be served warm or at room temperature, making it an easy choice for entertaining or meal prep. To make ahead, cook the spelt berries and prepare the vinaigrette up to 2 days in advance. Assemble just before serving.

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or enjoy cold.

FAQ

📖 Recipe

Spelt Berry Salad with Balsamic Vinaigrette

Stephanie McKercher, MS, RDN

This warm Spelt Berry Salad is a celebration of autumn's bounty. Nutty spelt berries provide a hearty base, while sautéed kale and sweet apples add depth and freshness. Toasted walnuts bring a satisfying crunch, and the cinnamon balsamic vinaigrette ties everything together with its warm, aromatic notes. Whether served as a main course or a side dish, this salad offers a comforting and nourishing experience that's perfect for the cooler months.

No ratings yet

Print Recipe Save Recipe Saved! Pin Recipe

Cook Time 1 hour hr

Total Time 1 hour hr

Course Salad, side

Cuisine Holiday, Thanksgiving, vegan

Servings 4

Ingredients

  

1x2x3x

• 1 cup spelt berries or wheat berries
• 2 tablespoon extra virgin olive oil
• 1 tablespoon balsamic vinegar
• ½ teaspoon pure maple syrup
• ½ teaspoon cinnamon
• 1 clove garlic minced
• 2 teaspoon grapeseed oil or cooking oil of choice
• ½ onion diced
• 1 cup kale chopped
• 1 apple diced
• ½ cup walnuts
• 2 teaspoon fresh sage finely chopped

Instructions

 

• Add 1 cup spelt berries to 3 cups of boiling water. Cover, reduce heat, and simmer for 60-80 minutes. (Reduce cooking time to 40-60 minutes if grains soaked overnight.)
• While spelt berries are cooking, whisk together olive oil, balsamic vinegar, maple syrup, and cinnamon. Set aside.
• Heat oil in a skillet over medium-high heat. Add onion and cook until translucent, about 5-6 minutes. Add cooked spelt berries, kale, apple, and walnuts and cook for an additional 3-4 minutes. Toss with vinaigrette and transfer to serving bowl. Enjoy!

Notes

• Make-Ahead: Cook the spelt berries and prepare the vinaigrette up to 2 days in advance. Assemble just before serving.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or enjoy cold as a grain salad.

Did you try this recipe?Please consider Leaving a Review!

Share this post: