- Prep-time: / Ready In:
- Makes 6 cups spelt salad + 5 cups Broccolini mixture
- Serving size: ⅙ of recipe
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Lemons do triple duty in this tasty spelt salad recipe where both the juice and zest are infused into the dressing and roasted lemon slices serve as a delicious garnish. The bright citrus pairs perfectly with lightly charred Broccolini and sweet roasted shallots, highlighting the fresh produce as the star of the show. Creamy butter beans are mixed into the base of chewy spelt berries for extra heartiness so this no-greens salad really satisfies your rumbling tummy. Fresh ginger and Dijon mustard add extra kick to the dressing, which turns this dish into a totally irresistible addition to your regular recipe rotation.
Tips
Optional oil: This is a Forks Flex Recipe, which means it includes a small amount of optional oil. If you include the oil, you'll add approximately 40 calories, 4 g total fat, and 1 g saturated fat per serving.
For more grain salads, check out these tasty ideas:
- Italian Chopped Salad with Farro
- Hearty Kale Salad with Warm Citrus and Wheat Berries
- Fresh Pineapple and Barley Salad
- Farmers Market Couscous Salad
By Shelli McConnell,
Last Updated:
Ingredients
- 3 lemons
- 1 lb. Broccolini
- 3 shallots, quartered
- Extra-virgin olive oil spray (optional, learn more)
- 3 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon extra-virgin olive oil (optional, learn more)
- 5 cups cooled cooked spelt berries
- 2 15-oz. cans no-salt-added butter beans, rinsed and drained (3 cups)
- ¼ cup chopped fresh parsley
Instructions
- Preheat oven to 425°F. Thinly slice 1 lemon. In a 15×10-inch baking pan arrange lemon slices, broccolini, and shallots in a single layer. For oil-free: Sprinkle with 2 tablespoons of water. (If using oil: Lightly coat lemon slices, broccolini, and shallots with olive oil cooking spray.) Roast 15 to 20 minutes or until broccolini is crisp-tender and lightly browned.
- Meanwhile, for dressing, remove 1 teaspoon zest and squeeze ⅓ cup juice from the remaining 2 lemons. Place in a large bowl. For oil-free: Add the next six ingredients (through pepper) and 3 tablespoons water; whisk to combine. (If using oil: Add the next seven ingredients (through olive oil) and 2 tablespoons water; whisk to combine.) Reserve 2 tablespoons of dressing. Add spelt and beans to remaining dressing; toss to combine.
- Drizzle roasted Broccolini, shallots, and lemon slices with the reserved dressing; toss to coat.
- Arrange spelt mixture in a serving dish. Top with Broccolini mixture. Sprinkle with parsley.
Per serving (⅙ of recipe): 367 calories, 82 g carbohydrates, 20 g protein, 2.3 g total fat, 0.2 g saturated fat, 0 g cholesterol, 197 mg sodium, 17 g fiber, 13 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (3)
(5 from 2 votes)I think the roasted lemon slices is the best part! Great recipe by Shelli as always.
How do you cook the spelt?
This was a good and filling salad, however, I found that roasting the sliced lemons with the vegetables makes the lemon too bitter once it is added to the salad. My suggestion would be to just omit the roasted lemon slices and just serve a fresh lemon wedge with each serving.