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  • Prep-time: / Ready In:
  • Makes 6 cups spelt salad + 5 cups Broccolini mixture

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.

For more grain salads, check out these tasty ideas:


  • 3 lemons
  • 1 lb. Broccolini
  • 3 shallots, quartered
  • 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
  • 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


  1. 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. Sprinkle with 2 tablespoons of water. Roast 15 to 20 minutes or until broccolini is crisp-tender and lightly browned.
  2. Meanwhile, for dressing, remove 1 teaspoon zest and squeeze ⅓ cup juice from the remaining 2 lemons. Place in a large bowl with the next six ingredients (through pepper) and 3 tablespoons water; whisk to combine. Reserve 2 tablespoons of dressing. Add spelt and beans to remaining dressing; toss to combine.
  3. Drizzle roasted Broccolini, shallots, and lemon slices with the reserved dressing; toss to coat.
  4. Arrange spelt mixture in a serving dish. Top with Broccolini mixture. Sprinkle with parsley.

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about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.

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