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Kale and Spring Pea Spelt Salad

This is a lovely grain salad that is joyously not overtaken by the grain. It is a decidedly veg-forward grain salad, which is bright and fresh with the kale and peas, and hearty and filling with the help of the spelt and pepitas.

Prep Time 40 minutes
Total Time 40 minutes
Servings 4 people

Ingredients

  • 1 cup spelt berries
  • 3 cups water
  • 1 bag kale
  • 1 bag shelling peas (about 3/4 cup shelled peas)
  • 1/4 cup toasted pepitas
  • 1 lemon
  • 2 Tbsp olive oil
  • 1/4 tsp salt
  • freshly ground pepper, to taste
  • 1/4 cup shaved parmesan

Instructions

  1. Start by cooking the spelt. Rinse the grain, and add it to a pot with the water. Bring to a boil, cover, and let simmer for about 35 minutes, or until cooked but still chewy and toothsome (no soggy grains!). Drain, and rinse well with cold water.

  2. Shell the peas into a small boil and add to a pot of salted boiling water. Allow to cook for about 1-2 minutes, being sure to not overcook - the peas should still be bright green. Drain and put in ice water.

  3. Take the stems off of the baby kale, and tear into pieces into a medium bowl. Add olive oil, juice of 1/2 a lemon, salt, and pepper. Massage the leaves until tender and reduced in size.

  4. Use a vegetable peeler to shave off pieces of parmesan.

  5. Add 1 1/2 cups cooked spelt berries*, peas, parmesan, and toasted pepitas to the kale. Add the juice of the second half of the lemon. Season with salt and pepper to taste. Serve garnished with fresh shavings of parmesan.

Recipe Notes

*I cooked more spelt berries than the recipe called for, because I love to have it around for last-minute salads and grain bowls.