Curried Spelt Salad

7
Servings
15m
Prep Time
1h
Cook Time
1h 15m
Ready In


"This can easily be made vegetarian by leaving out the chicken. Great, healthy main-dish salad. From Bone Appetit. Cooking time is reduced if you use the semi-pearled farro."

Original recipe yields 7 servings
OK

Nutritional

  • Serving Size: 1 (286.9 g)
  • Calories 414.6
  • Total Fat - 14.5 g
  • Saturated Fat - 2.2 g
  • Cholesterol - 150 mg
  • Sodium - 519.6 mg
  • Total Carbohydrate - 54.3 g
  • Dietary Fiber - 10.3 g
  • Sugars - 9.8 g
  • Protein - 21.3 g
  • Calcium - 83.6 mg
  • Iron - 5.1 mg
  • Vitamin C - 21.3 mg
  • Thiamin - 0.3 mg

Step 1

Place spelt and 1 tsp kosher salt in a medium pot. Add water to cover by 1 1/2 inch. Bring to a boil; reduce heat to medium-low and simmer, uncovered, until the spelt is tender and the water is mostly absorbed about 1 hour (or 12-15 minutes if using semi-pearled farro). Drain; place in a large bowl.

Step 2

Meanwhile, heat vegetable oil in a medium saucepan over medium heat. Add curry, mustard seeds, cardamom, and coriander; cook, stirring often, until the spices are fragrant and the mustard seeds begin to pop, 2-3 minutes.

Step 3

Stir in carrots and season with salt and pepper. Cook, stirring often until carrots are crisp-tender, 5-6 minutes.

Step 4

Add vinegar and stir until evaporated, 1-2 minutes. Stir in onion and lemon. Remove the pan from heat and stir until the onion is wilted, 1-2 minutes. Add the vegetable mixture to the bowl with the spelt. Season to taste with salt and pepper. Let cool. (May make up to this point a day ahead). Cover and chill.

Step 5

Add chicken (if using), arugula, 2 cups cilantro, and olive oil to the spelt mixture; toss to combine. Transfer salad to a large platter. Garnish with cilantro sprigs.

Tips & Variations


No special items needed.

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