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Carrot Cranberry Spelt Berry Salad

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    This nutrition-packed salad makes a superb side dish. Spelt berries are a chewy whole grain that can be found in many bulk aisles.

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    1 1/2 cups (350 mL) spelt berries3 medium carrots, diced2 green onions, thinly sliced1 bunch flat-leaf parsley, roughly chopped1 cup (250 mL) dried cranberries1/2 cup (125 mL) sunflower seeds1/4 cup (60 mL) apple cider2 Tbsp (30 mL) extra-virgin olive oilJuice of 1/2 lemon1/4 tsp (1 mL) cumin1/4 tsp (1 mL) salt1/4 tsp (1 mL) black pepper

    Place spelt berries and 3 cups (750 mL) water in medium saucepan. Bring to a boil, reduce heat and simmer, covered for 40 minutes, or until tender. Drain and let cool.

    Place carrots, green onion, parsley, cranberries, and sunflower seeds in large bowl. Mix in spelt berries.In small bowl whisk together cider, extra-virgin olive oil, lemon, cumin, salt, and pepper.

    Pour cider mixture over salad and mix well.

    Serves 6.

    Each serving contains:294 calories; 8 g protein; 8 g total fat (1 g sat. fat, 0 g trans fat); 54 g carbohydrates; 7 g fibre; 129 mg sodium

    Source: "Cranberries + Carrots," alive #348, October 2011

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    Carrot Cranberry Spelt Berry Salad

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