Summer Pesto Spelt Berry Salad

By May 30, 2016

This whole-grain salad is tossed with some freshly-made pesto while still warm and then topped with whatever you have on hand! Sweet corn, steamed broccoli florets, sautéed cherry tomatoes, cubed mozzarella cheese or leftover cooked chicken turn this into a fantastic last-minute dinner.

 1 cup dried spelt berries (or other grain, like farro, wheat berries, or wild rice)
 1/4-1/3 cup pesto (here is our recipe for Kale & Walnut Pesto and our recipe for Perfect Basil Pesto.)
Extras:
 Cherry tomatoes
 Semi-hard cheese (like mozzarella) cut into cubes
 Cooked, leftover chicken
 Fresh sweet corn kernels
 Lightly steamed cauliflower or broccoli florets
 Some sunflower seeds
1

Rinse the spelt berries in running water and then soak overnight (8 hours or so.)

2

Drain and rinse the spelt berries, and then put them in a pot and cover with 3 cups of water.

3

Bring to a boil, reduce heat and simmer for 35-45 minutes. Taste-- it's sort of like cooking pasta, you want to have a little chewy bite to them still without being crunchy. Might take up to an hour. Drain any excess water.

4

While still warm, toss with the pesto, adding more or less to your taste.

5

Add in your extras-- we had some frozen cherry tomatoes that we sautéed, some cubes of mozzarella, and then we sprinkled some sunflower seeds on top, but you can get creative! Sweet corn, broccoli, or some cooked leftover chicken would all be delicious. Serve warm or cold.

Ingredients

 1 cup dried spelt berries (or other grain, like farro, wheat berries, or wild rice)
 1/4-1/3 cup pesto (here is our recipe for Kale & Walnut Pesto and our recipe for Perfect Basil Pesto.)
Extras:
 Cherry tomatoes
 Semi-hard cheese (like mozzarella) cut into cubes
 Cooked, leftover chicken
 Fresh sweet corn kernels
 Lightly steamed cauliflower or broccoli florets
 Some sunflower seeds

Directions

1

Rinse the spelt berries in running water and then soak overnight (8 hours or so.)

2

Drain and rinse the spelt berries, and then put them in a pot and cover with 3 cups of water.

3

Bring to a boil, reduce heat and simmer for 35-45 minutes. Taste-- it's sort of like cooking pasta, you want to have a little chewy bite to them still without being crunchy. Might take up to an hour. Drain any excess water.

4

While still warm, toss with the pesto, adding more or less to your taste.

5

Add in your extras-- we had some frozen cherry tomatoes that we sautéed, some cubes of mozzarella, and then we sprinkled some sunflower seeds on top, but you can get creative! Sweet corn, broccoli, or some cooked leftover chicken would all be delicious. Serve warm or cold.

Summer Pesto Spelt Berry Salad

4 Comments

  • Kim Case says:

    Made this tonight and the whole family REALLY enjoyed it! I added tomatoes, zucchini, corn, and broccoli as well as the parsley.
    This recipe goes in my “make again” file!

  • Kirsten Dickerson says:

    I made this Monday and wish I would have doubled it! I added shrimp and yellow peppers the first time and tomatoes, mozz, basil, and balsamic the second time! So good. I love the texture of the spelt berries!

  • Annie says:

    What a delicious way to use remaining ingredients in your refrigerator! My husband and I thoroughly enjoyed this fresh take on pasta salad. We used the veggies recommended above and Fresh Fork’s kale and walnut pesto recipe. Will definitely make again!

  • AC says:

    Made it with garlic scape pesto, grape tomatoes, summer squash and mozzarella. Great!

Leave a Reply