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- Makes 6 cups spelt salad + 5 cups Broccolini mixture
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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.
For more grain salads, check out these tasty ideas:
By Shelli McConnell,
Ingredients
- 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
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. Sprinkle with 2 tablespoons of water. 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 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.
- 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.
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Comments (2)
(5 from 2 votes)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.