Spelt Berry Salad with Balsamic Vinaigrette
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.
Servings 4
Ingredients
- 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.