Vegan Lemon Cranberry Spelt Salad

February 20, 2019
Whenever I see spelt listed as an ingredient in a dish, it’s usually used in the form of flour. I have bought the grains and ground them in my grain mill and used them to bake in many recipes, but I have never actually eaten the grain cooked. I wanted to see how this grain tasted cooked as is. The grains took a while to cook but once they were ready I made them into a salad. I eat a lot of grains so I like when I find a new one to try. The spelt grains were very dense, chewy, and mild, making the perfect base for a zesty dressing blend. The addition of cranberries and onion makes this into a filling, sweet and savory winter salad. The spelt can definitely be used as a substitute wherever you would use rice or quinoa.
Sweet & Tangy Vegan Spelt Salad

Vegan Lemon Cranberry Spelt Salad

Recipe Type: Detox Salads
utensils YIELDS 2 servings
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  • 1 cup spelt
  • 3 cups filtered water
  • 1/4 cup red onion, diced
  • 1/4 cup dried cranberries
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • to taste salt & pepper
  • 6-8 cups kale
  • 1 tbsp garlic, minced
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Directions

1. In a large pot, bring 3 cups of water to a boil. Add the spelt and lower to a simmer, cover, and let cook for about an hour. 2. When the spelt is almost done cooking, heat the kale in a large pot with a little olive oil and the garlic. Sauté for a couple minutes until slightly wilted. Remove from heat. 3. When the spelt is cooked, add to a large mixing bowl. Stir in cranberries, onions, olive oil, lemon juice, and the salt and pepper. Mix well. 4. Serve the spelt salad over the kale.
Also by Lauren: Mushroom, Onion, & Potato Vegan Pierogies
No-Bake Vegan Papaya Mini Pies
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__ Photo: Lauren Sacerdote

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Lauren is a homebody who likes to spend time with her cat, explore new ideas in the kitchen, relax in the sun with a good book, and promote healthy living to friends and family.

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