Curried Spelt Salad
A hearty grain salad featuring tender spelt tossed with curry-spiced vegetables, fresh herbs, and optional shredded chicken. This colorful dish combines aromatic Indian spices with crisp carrots, red onions, and peppery arugula for a delicious and nutritious meal.
Ingredients
- •2 cups spelt, semi-pearled farro, or whole wheat berries, rinsed
- •1 teaspoon kosher salt plus more for seasoning
- •2 tablespoons vegetable oil
- •2½ teaspoons curry powder
- •2 teaspoons yellow mustard seeds
- •¾ teaspoon ground cardamom
- •¾ teaspoon ground coriander
- •6 small carrots
- •to taste black pepper
- •¼ cup apple cider vinegar
- •1 cup red onion
- •½ whole lemon
- •3 cups shredded cooked chicken
- •2 cups baby or wild arugula
- •2 cups cilantro
- •2 tablespoons extra-virgin olive oil
Cooking Instructions
- 1.
Place spelt and 1 teaspoon kosher salt in a medium pot. Add water to cover by 1 1/2". Bring to a boil; reduce heat to medium-low and simmer, uncovered, until spelt is tender and water is mostly absorbed, about 1 hour (or 12-15 minutes if using semi-pearled farro). Drain; place in a large bowl.
60 min
- 2.
Meanwhile, heat vegetable oil in a medium saucepan over medium heat. Add curry, mustard seeds, cardamom, and coriander; cook, stirring often, until spices are fragrant and mustard seeds begin to pop, 2-3 minutes. Stir in carrots and season with salt and pepper. Cook, stirring often, until carrots are crisp-tender, 5-6 minutes.
8 min
- 3.
Add vinegar and stir until evaporated, 1-2 minutes. Stir in onion and lemon. Remove pan from heat and stir until onion is wilted, 1-2 minutes. Add vegetable mixture to bowl with spelt. Season to taste with salt and pepper. Let cool. DO AHEAD: Can be made 1 day ahead. Cover and chill.
4 min
- 4.
Add chicken (if using), arugula, 2 cups cilantro, and olive oil to spelt mixture; toss to combine. Transfer salad to a large platter. Garnish with cilantro sprigs.
5 min
