Curried Spelt Salad

Curried Spelt Salad: A Weeknight Delight

As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Between juggling work deadlines, school pick-ups, and the endless to-do list, a simple, yet satisfying dinner is a lifesaver. That's why I've fallen head over heels for this Curried Spelt Salad. It's quick to prepare, incredibly flavorful, and versatile enough to be enjoyed for lunch or dinner, any day of the week.

The beauty of this recipe lies in its adaptability. Feel free to swap out ingredients based on your preferences and what's on hand. Don't have rotisserie chicken? No problem! This salad is equally delicious as a vegetarian meal. Can't find spelt? Semi-pearled farro or whole wheat berries work just as well. This is a recipe that embraces improvisation and allows for creative culinary freedom.

The Flavor Explosion: The blend of warm spices—curry, cardamom, coriander, and mustard seeds—creates a symphony of flavors that dance on your tongue. The subtle sweetness of the carrots, the tang of apple cider vinegar, and the brightness of the lemon all work together in perfect harmony. And let's not forget the freshness of the arugula and cilantro, which adds a wonderful textural contrast to the hearty spelt. The subtle spice coupled with the freshness of the greens makes this a surprisingly refreshing and light meal.

Why Spelt? Spelt, an ancient grain, is a nutritional powerhouse. It's packed with fiber, which aids in digestion and keeps you feeling full and satisfied. It's also a good source of protein and various vitamins and minerals, making it a healthy and wholesome addition to your diet. I find that the slightly nutty flavor of spelt complements the spices perfectly, creating a well-rounded and delightful taste profile.

Meal Prep Magic: Another fantastic aspect of this salad is its versatility for meal prepping. You can make it ahead of time—in fact, the flavors actually meld and deepen overnight—so you have a healthy and delicious meal ready to go for lunch or dinner on those busy days when time is short. This is the kind of recipe that has become a mainstay in my meal rotation, freeing up my time for the things that truly matter.

Beyond the Recipe: This salad is more than just a meal; it's a reminder that healthy eating doesn't have to be complicated. It's a testament to the power of simple ingredients, combined in creative ways, to create something truly extraordinary. The vibrant colors and aromatic spices make it a feast for the senses, instantly brightening any mealtime.

This Curried Spelt Salad is a versatile, adaptable, and downright delicious recipe that will quickly become a favorite in your household. Its ease of preparation and delicious flavor make it the perfect weeknight meal, but the leftovers are just as satisfying the next day. So, go ahead, give it a try! I'm confident you'll love it as much as I do.

Tips and Variations:

• Add some protein: While rotisserie chicken is a great addition, you can also use grilled chicken, chickpeas, lentils, or tofu.
• Spice it up: For a spicier kick, add a pinch of red pepper flakes or a dash of your favorite hot sauce.
• Get creative with the veggies: Feel free to add other vegetables like bell peppers, cucumbers, or zucchini.
• Change up the greens: Spinach or kale could be used instead of arugula.
• Make it a grain bowl: Serve the salad over quinoa or brown rice for a heartier meal.

Enjoy!

Step-by-step

• 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.
• 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.
• 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.
• 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.