Spelt Salad With Cherries

Spelt salad with cherries. Yay, cherry season! I absolutely love cherries. They’re beautiful, perfectly sweet, and honestly, I don’t need many more reasons to eat them. My absolute favorites are white cherries, but unfortunately they’re not very common around here. And when I do find them, they almost always make the roof of my mouth itch. Yes, really.

It’s the same mild allergy I have to certain apples, raisins, and walnuts. If I eat them raw, everything starts to itch. Bake them into a pie or another baked dessert, and I’m completely fine. Thankfully it’s not severe enough to stop me from enjoying those delicious white cherries every now and then.

For this summer spelt salad, I used regular sweet cherries combined with fresh oranges, crisp asparagus tips, and fresh herbs. It’s a wonderful combination if, like me, you love adding fruit to savory dishes.

Recipe Ingredients

You can customize this salad however you like. Below are the main ingredients and some possible substitutions.

• Cherries – Fresh cherries work best, but canned or jarred cherries will also work in a pinch. Not cherry season? Try substituting another stone fruit such as peaches, nectarines, or apricots.
• Spelt – You can easily replace the spelt with rice, quinoa, pearl couscous, farro, or another grain of your choice.
• Asparagus – I used asparagus tips to give the salad some extra texture, but grilled zucchini would also be delicious.
• Orange – The orange adds freshness and brightness to the salad, but you can leave it out if preferred.

How To Make Farro Salad with Cherries

I’m a huge fan of adding fruit to salads, and for some reason spelt always works beautifully with sweet flavors, just like in my farro salad with halloumi and cranberries or the spelt salad with beetroot and pomegranate.

Step 1: Cook the Spelt

Cook the spelt according to the package instructions. Drain and allow it to cool completely.

Step 2: Prepare the Asparagus

Cook the asparagus tips for about 4 to 5 minutes until they’re tender-crisp. Drain and let cool.

Step 3: Prepare the Fruit

Using a sharp knife, remove the peel and white pith from the oranges. Slice them thinly and remove any seeds.

Pit and quarter the cherries, reserving a few whole cherries for garnish if desired.

Step 4: Make the Dressing

Whisk together the olive oil and pomegranate vinegar. Season with salt and pepper to taste.

Pomegranate vinegar is fairly specific, so feel free to substitute apple cider vinegar or another mildly sweet vinegar. A sweet balsamic vinegar also works beautifully.

Step 5: Assemble the Salad

Combine the spelt, asparagus, oranges, cherries, and parsley in a large bowl. Drizzle with the dressing and serve immediately.

Storage Instructions

Refrigerator

Store the salad covered in the refrigerator for up to 2 days. For best results, keep the dressing separate and add it just before serving.

Freezer

This salad is not suitable for freezing. The fruit and asparagus will lose their texture once thawed.

FAQ Spelt Salad with Cherries

What is spelt?

Spelt is an ancient whole grain with a slightly nutty flavor and a pleasantly chewy texture, making it perfect for hearty summer salads like this one.

Can I make this salad ahead of time?

Yes. Prepare all the ingredients in advance and store the dressing separately. Toss everything together just before serving.

Can I make this salad gluten-free?

Absolutely. Simply replace the spelt with quinoa or another gluten-free grain. Spelt does contain gluten, although some people with mild gluten sensitivities find it easier to digest than regular wheat.

Can I use other fruits?

Definitely. Nectarines, peaches, strawberries, or apricots are all delicious alternatives.

Is this a main dish or a side dish?

It can be either. To turn it into a complete meal, add grilled halloumi, feta cheese, grilled chicken, or even some chickpeas.