Spelt Berry (Farro) Salad With Cranberries and Hazelnuts

The scent of toasted hazelnuts always transports me back to autumn in the Italian countryside. We would gather around a long wooden table laden with seasonal bounty, and a salad remarkably similar to this one would always be present. The chewy spelt berries, sweet cranberries, and crunchy hazelnuts created a symphony of textures and flavors that perfectly captured the essence of the season. It’s a dish that’s both comforting and invigorating, simple yet sophisticated, and I’m thrilled to share my version with you.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6
• Yield: 1 bowl
• Dietary Type: Vegetarian (easily adaptable to vegan)

Ingredients

• 1 cup spelt berries (also called “whole grain spelt” or “farro”), boiled according to package instructions
• 1 lemon (organic, small to medium in size, grated zest and juice of)
• 2 tablespoons liquid honey (or maple syrup for a vegan option)
• 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 on a hot frying pan. Remove as much as possible of the brown “shell lining” after roasting
• 3-5 stalks spring onions, thinly sliced (you can also substitute the spring onions with 2 finely sliced stalks of celery)
• 1-2 teaspoon dried mint (or to taste)
• 1⁄4 teaspoon salt (to taste)
• 1⁄4 teaspoon pepper (to taste)

Equipment Needed

• Large pot
• Colander
• Frying pan
• Grater
• Knife
• Cutting board
• Large mixing bowl

Instructions

1. Begin by cooking the spelt berries. Follow the package instructions for cooking; usually this involves simmering in water or broth until tender, about 20-30 minutes. Once cooked, drain well using a colander and set aside to cool slightly. Make sure there is no excess water left.
2. While the spelt berries are cooking, prepare the hazelnuts. Place them in a dry frying pan over medium heat. Dry roast them, stirring frequently, until they become fragrant and their skins begin to crack, about 5-7 minutes.
3. Immediately transfer the roasted hazelnuts to a clean kitchen towel. Rub the hazelnuts vigorously within the towel to remove as much of the loose brown skins as possible. Don’t worry about getting them all off. Roughly chop the hazelnuts and set aside.
4. Next, prepare the dressing. In the large mixing bowl, zest and juice the lemon. Ensure that you only grate the yellow zest and avoid the bitter white pith.
5. Add the liquid honey (or maple syrup), apple cider vinegar, and vegetable oil to the bowl with the lemon zest and juice.
6. Whisk the dressing ingredients together until well combined and emulsified. This might take a minute or two of vigorous whisking to fully combine.
7. Add the cooked and slightly cooled spelt berries to the bowl with the dressing.
8. Add the chopped dried cranberries, chopped hazelnuts, and thinly sliced spring onions (or celery if using) to the bowl.
9. Sprinkle in the dried mint, salt, and pepper.
10. Gently toss all of the ingredients together until everything is evenly coated with the dressing.
11. Taste and adjust seasoning as needed. You might want to add a bit more lemon juice, honey, salt, or pepper to achieve the perfect balance of flavors.

Expert Tips & Tricks

• Roasting the Hazelnuts: Roasting the hazelnuts is crucial for developing their nutty flavor. Be careful not to burn them. Keep a close eye on them and stir frequently.
• Spelt Berry Doneness: Spelt berries should be chewy but not hard. Check for doneness by tasting a few. If they are still too firm, continue cooking for a few more minutes.
• Make-Ahead Tip: You can cook the spelt berries and roast the hazelnuts a day or two in advance. Store them separately in airtight containers in the refrigerator. Combine all the ingredients just before serving for the best flavor and texture.
• Herb Variations: Feel free to experiment with other dried herbs. Dried thyme, oregano, or even a pinch of red pepper flakes can add a unique twist to the salad. Fresh herbs can also be used, but add them just before serving for the best flavor.
• Vegan Adaptation: Easily make this salad vegan by substituting the honey with maple syrup or agave nectar.
• Citrus Boost: For an extra burst of citrus flavor, consider adding a small amount of orange zest to the dressing.

Serving & Storage Suggestions

This spelt berry salad is delicious served chilled or at room temperature. It makes a wonderful side dish for grilled chicken, fish, or vegetables. It’s also hearty enough to be enjoyed as a light lunch.

Store any leftovers in an airtight container in the refrigerator. It will keep well for up to 3 days. The flavors will actually meld together even more over time. Note that the spelt berries may absorb some of the dressing as it sits, so you might want to add a little extra lemon juice or olive oil before serving. I do not recommend freezing this salad as the texture of the spelt berries and cranberries may change.

Nutritional Information

(Estimated, per serving)

Nutrient	Amount per Serving	% Daily Value
Calories	293 kcal	–
Total Fat	16.8g	25%
Saturated Fat	1.6g	7%
Cholesterol	0mg	0%
Sodium	101.9mg	4%
Total Carbohydrate	32.9g	10%
Dietary Fiber	6.2g	24%
Sugars	9.7g	–
Protein	7.4g	14%

Note: Daily values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Variations & Substitutions

• Grain Variations: While spelt berries are the star of this salad, you could also use farro, quinoa, or barley as a substitute.
• Nut Variations: If you don’t have hazelnuts on hand, try using almonds, walnuts, or pecans. Just be sure to toast them for the best flavor.
• Fruit Variations: Feel free to swap out the dried cranberries for other dried fruits like cherries, apricots, or raisins. Fresh seasonal fruits like apples or pears can also be a delicious addition.
• Cheese Addition: For a more decadent version, consider adding crumbled goat cheese or feta cheese.
• Spice it Up: Add a pinch of red pepper flakes to the dressing for a touch of heat.

FAQs (Frequently Asked Questions)

Q: Can I use pre-cooked spelt berries for this recipe?
A: Yes, you can use pre-cooked spelt berries to save time. Just make sure to drain them well before adding them to the salad.

Q: Can I make this salad ahead of time?
A: Absolutely! This salad actually tastes better after it has had a chance to sit and the flavors have melded together.

Q: What can I substitute for spring onions?
A: If you don’t have spring onions, you can use finely sliced celery stalks as a substitute.

Q: Is this salad gluten-free?
A: No, spelt berries contain gluten. If you need a gluten-free option, you can substitute quinoa or brown rice.

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

Final Thoughts

This Spelt Berry Salad with Cranberries and Hazelnuts is a versatile and flavorful dish that’s perfect for any occasion. Whether you’re looking for a healthy lunch, a satisfying side dish, or a festive addition to your holiday table, this salad is sure to impress. So, gather your ingredients, embrace the simplicity of the recipe, and create a culinary masterpiece that will tantalize your taste buds. I hope this recipe inspires you to explore new flavors and enjoy the simple pleasures of cooking. And I’d love to hear how you liked it – please share your thoughts and variations in the comments below! Perhaps pair it with a crisp glass of Pinot Grigio for a truly delightful experience.