Name: Curried Spelt Salad
Yield: 6 to 8 Servings
Ingredients: 2 cups spelt, semi-pearled farro, or whole wheat berries, rinsed; 1 teaspoon kosher salt plus more for seasoning; 2 tablespoons vegetable oil; 2 1/2 teaspoons curry powder (such as Madras); 2 teaspoons yellow mustard seeds; 3/4 teaspoons ground cardamom; 3/4 teaspoons ground coriander; 6 small carrots, peeled, cut into 1/4-inch dice; Freshly ground black pepper; 1/4 cup apple cider vinegar; 1 thinly sliced red onion (about 1/2 large onion); 1/2 lemon cut lengthwise, ends removed, finely chopped with peel (about 1/2 cup); 3 cups shredded cooked chicken (from 1 rotisserie chicken; optional); 2 cups baby or wild arugula; 2 cups (packed) cilantro sprigs with tender stems plus more for garnish; 2 tablespoons extra-virgin olive oil

Skip to main content

Image may contain Plant Food Produce and Vegetable

Recipe notes

Back to top