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Easy, Delicious Vegan Spelt Confetti Salad

Spelt is a fantastic addition to a delicious summer salad. This recipe combines herbs, carrot top greens, pomegranate and nuts.

One of the healthiest grains, spelt, is packed with nutrients that many cereal grains don’t have. It is high in carbohydrates but is also known to be high in protein levels (21% of the daily recommended intake) and dietary fiber (30% in a single serving). On top of those essential nutrients, spelt can also contain significant levels of iron, manganese, magnesium, phosphorus, potassium, zinc, selenium, niacin, thiamin, vitamin B6, and folic acid.

If you don’t have spelt, you can use any number of grains, including whole barley, white or red wheat berries, rye, or triticale.

Whole Grain Spelt Confetti Salad

⅓ cup extra-virgin olive oil

¼ cup lemon juice

1 tsp salt

1 tsp black pepper

1 cup Specialty Grains Spelt whole wheat berries (about 3 cups cooked)

1 bunch fresh parsley finely chopped (about 1 packed cup)

3 Tbsp fresh mint finely chopped

2 cups fresh carrot greens, finely chopped (optional)

1 cup minced carrots

1 cup pomegranate seeds

½ cup pistachios, finely chopped

½ cup almond slivers

¼ medium white onion finely chopped (about ½ cup)


  • Cook 1 cup spelt (or any of the whole grains listed above) in 4 cups of water for 45-55 minutes on a low simmer (or crock pot on high setting for 2 hours). When cooked, drain and put in the fridge to cool completely.
  • Whisk the olive oil, lemon juice, tapenade, salt, and pepper in a large bowl until well combined.
  • To the large bowl with the dressing, add the cooked, cooled spelt berries, parsley, carrot greens, carrots, pomegranate seeds, pistachios, almonds, onion, and mint. Combine until everything is lightly coated with the dressing. Cover and chill.
  • Serve chilled from the fridge—yield about 6 cups of prepared salad.