Winter Spelt Berry Salad (Recipe)

Spelt, an ancient cereal grain, is a distant cousin to wheat. However, compared to wheat, organic spelt is richer in many nutrients, such as protein and minerals.

  • High in niacin
  • Rich in copper, iron & zinc
  • High in magnesium

This recipe combines organic spelt with some of our favorite greens & the sweet burst of cranberries and apricots. A delicious winter salad that could also become an all-year-round favorite.


Serves 6


  • 1 cup spelt berries
  • 3 cups water
  • 1 - 1.5 cups finely chopped parsley
  • 1/4 cup shallots or onions- finely diced
  • 4 large mushrooms - finely diced
  • 1 small green pepper - finely diced
  • 1/4 cup dried cranberries
  • 1/4 dried apricots - sliced in half
  • scant 1/4 cup or so olive oil
  • juice from a fresh large lemon
  • salt & freshly cracked pepper to taste


  1. In a medium sauce pan, bring water to a bowl. Add spelt berries, cover and reduce heat to a simmer. Simmer for 45 minutes. Remove from heat and drain access water- set aside.
  2. Finely dice the mushrooms, shallots/onion and pepper- a mini food processor gets this job done super fast, if not simply dice by hand. In a saute pan, drizzled with a bit of coconut or olive oil, saute the veggies over medium heat until they just begin to turn golden. Add cranberries and cook a minute more. Add the mixture to the spelt berries (that you transferred to a medium bowl) along with the apricots, parsley, lemon juice, olive oil, salt & pepper - mix well.
  3. Serve immediately, keeps well at room temp and will stay fresh in fridge for up to a week. Enjoy!

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