Spelt Salad with Cherries and Asparagus

Easy, summery and delicious is this spelt salad with cherries and green asparagus. No spelt? You can easily make this recipe with either quinoa, farro or something similar. It will be delicious no matter what!

Course Salad

Cuisine International

Keyword asparagus, cherries

Diet vegetarian

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 524

Author Simone

Ingredients

Salad

125 grams spelt
150 grams asparagus tips
2 oranges
150 grams fresh cherries pitted
Flat-leaf parsley

Dressing

3 tbsp olive oil
2 tbsp pomegranate vinegar or another sweet vinegar
Salt and black pepper to taste

Metric - Us customary

Instructions

Cook the spelt according to the package directions. Drain and let cool.
125 grams spelt
Cook the asparagus tips briefly, about 5 minutes, until tender-crisp. Drain and allow to cool.
150 grams asparagus tips
Peel the oranges deeply, removing all of the white pith. Slice thinly and remove any seeds.
2 oranges
Quarter the cherries, leaving a few whole for garnish if desired.
150 grams fresh cherries
Combine the dressing ingredients in a small bowl and whisk together.
3 tbsp olive oil, 2 tbsp pomegranate vinegar, Salt and black pepper
Toss the spelt, asparagus, oranges, cherries, and parsley together. Drizzle with the dressing and serve.
Flat-leaf parsley

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. For best results, keep the dressing separate until ready to serve.

Nutrition