Spelt Berry Salad with Cranberries and Hazelnuts: A Burst of Autumn on Your Plate

I remember the first time I tasted a salad like this. It was at a small farmers’ market in late October, the air crisp and smelling of woodsmoke. The vendor, a kind woman with flour dusting her apron, offered me a sample of her spelt berry salad. The chewy texture of the spelt, the tartness of the cranberries, and the crunch of the hazelnuts – it was a symphony of flavors and textures that perfectly captured the essence of the season. From that day on, I was hooked, and I’ve been experimenting with variations ever since. This is my go-to version, a vibrant and satisfying salad that’s perfect for lunch, a light dinner, or a potluck contribution.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 6
• Yield: 1 large bowl
• Dietary Type: Vegetarian

Ingredients

• 1 cup spelt berries (also called “whole grain spelt” or “farro”)
• 1 lemon (organic, small to medium in size, grated zest and juice of)
• 2 tablespoons liquid honey
• 3 tablespoons apple cider vinegar
• 2 tablespoons vegetable oil (I use canola oil)
• 100 g dried cranberries (the sweetened kind, roughly chopped)
• 100 g hazelnuts (dry roasted)
• 3-5 stalks spring onions (thinly sliced)
• 1-2 teaspoon dried mint (or to taste)
• ¼ teaspoon salt (to taste)
• ¼ teaspoon pepper (to taste)

Equipment Needed

• Large pot
• Colander or strainer
• Frying pan
• Cutting board
• Knife
• Large mixing bowl
• Grater
• Lemon juicer (optional)

Instructions

1. First, cook the spelt berries according to package instructions. This typically involves bringing them to a boil in salted water, then simmering until tender but still chewy. Cooking time can vary, but it’s usually around 25-30 minutes. Once cooked, drain the spelt berries thoroughly using a colander or strainer.

2. While the spelt berries are cooking, prepare the hazelnuts. Dry roast them in a hot frying pan over medium heat. Stir them frequently to prevent burning. Roasting the hazelnuts brings out their flavor and makes it easier to remove the skins.

3. Once the hazelnuts are roasted and slightly cooled, roughly chop them. I find it helpful to place them in a clean kitchen towel and rub them together vigorously to remove as much of the brown “shell lining” as possible before chopping. Don’t worry about getting rid of all the skin; a little bit adds character.

4. Prepare the remaining ingredients. Grate the zest of the lemon and juice the lemon. Roughly chop the dried cranberries. Thinly slice the spring onions.

5. In a large mixing bowl, combine the cooked and drained spelt berries, lemon zest, lemon juice, liquid honey, apple cider vinegar, and vegetable oil. This forms the base of your dressing.

6. Add the dried cranberries, hazelnuts, and spring onions to the bowl.

7. Season the salad with dried mint, salt, and pepper to taste. I suggest starting with the recommended amounts and then adjusting to your preference.

8. Mix all the ingredients together thoroughly until everything is well combined and the spelt berries are coated with the dressing.

9. Taste and adjust the seasoning as needed. You might want to add a little more lemon juice for tanginess, honey for sweetness, or salt and pepper for overall balance.

Expert Tips & Tricks

• Cooking the Spelt Perfectly: Overcooked spelt can become mushy. Aim for a chewy, al dente texture. Taste it frequently while it’s simmering.
• Boosting the Hazelnut Flavor: For an even more intense hazelnut flavor, try toasting them in the oven at 350°F (175°C) for 8-10 minutes instead of in a frying pan. Watch them carefully to prevent burning.
• Making it Ahead: This salad is even better after it has had time for the flavors to meld. You can prepare it a day in advance and store it in the refrigerator.
• Balancing the Sweet and Tart: The balance between the sweetness of the honey and cranberries and the tartness of the lemon juice and apple cider vinegar is crucial. Adjust the quantities to your liking.
• Celery Substitution: If you can’t find spring onions or prefer a milder flavor, finely sliced celery stalks work beautifully.

Serving & Storage Suggestions

Serve this Spelt Berry Salad chilled or at room temperature. It makes a wonderful light lunch on its own or a flavorful side dish alongside grilled chicken, fish, or tofu. For a more substantial meal, consider adding crumbled feta cheese or chickpeas.

Store leftover salad in an airtight container in the refrigerator for up to 3 days. The spelt berries may absorb some of the dressing over time, so you might want to add a splash of lemon juice or olive oil before serving. I don’t recommend freezing this salad, as the texture of the spelt berries and cranberries can change upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	293 kcal	15%
Total Fat	16.8g	25%
Saturated Fat	1.6g	7%
Cholesterol	0mg	0%
Sodium	102mg	4%
Total Carbohydrate	32.9g	10%
Dietary Fiber	6.2g	24%
Sugars	9.7g	38%
Protein	7.4g	14%

Variations & Substitutions

• Gluten-Free: While spelt is not gluten-free, you can easily substitute it with quinoa or brown rice for a gluten-free version.
• Vegan: This recipe is naturally vegan.
• Nut-Free: Omit the hazelnuts and substitute with sunflower seeds or pumpkin seeds for a nut-free option.
• Seasonal Variations: In the fall, add roasted butternut squash or apples. In the summer, try adding fresh berries or peaches.
• Herb Variations: Experiment with different herbs such as parsley, thyme, or rosemary.
• Different Dried Fruits: Substitute the dried cranberries with dried cherries, apricots, or raisins.

FAQs (Frequently Asked Questions)

Q: Can I use pearled farro instead of spelt berries?
A: Yes, you can. Pearled farro cooks faster than spelt berries, so adjust the cooking time accordingly. Keep an eye on it, as it can become mushy if overcooked.

Q: Can I make this salad without honey?
A: Absolutely! You can substitute the honey with maple syrup, agave nectar, or another liquid sweetener of your choice. You can even use a sugar-free sweetener.

Q: How do I store the leftover salad?
A: Store the leftover salad in an airtight container in the refrigerator for up to 3 days.

Q: Can I add cheese to this salad?
A: Yes! Crumbled feta cheese or goat cheese adds a nice creamy and salty element to this salad.

Q: The dressing seems too tart. What can I do?
A: Add a little more honey or other sweetener to balance the tartness. You can also add a splash of olive oil to mellow out the flavors.

Final Thoughts

This Spelt Berry Salad with Cranberries and Hazelnuts is more than just a salad; it’s a celebration of flavors and textures that perfectly captures the essence of autumn. I encourage you to try this recipe and make it your own. Feel free to experiment with different variations and substitutions to create a salad that suits your taste. And, most importantly, share your creations with friends and family. I would love to hear your feedback and any variations you might come up with!