Lenten Salad of Spelt with Apple and Red Cabbage
4 servings
60 minutes
A lean salad of spelt with apple and red cabbage is a harmonious combination of ancient grain and fresh vegetables that gives the dish a rich and deep flavor. Spelt, known since ancient times, is a source of beneficial nutrients and has a light nutty flavor that beautifully complements the sweetness of apples, the tartness of dates, and the freshness of arugula. Crunchy red cabbage adds textural variety, while a spicy dressing made from mustard, vinegar, and honey ties all the ingredients into a unified flavor palette. Walnuts add richness and a slight crunch. This salad is perfect for a light lunch or dinner, delighting not only with its taste but also with its aesthetic presentation. Vegetarian and nutritious, it brings joy to anyone who appreciates healthy and balanced food.
1
Prepare all the ingredients.
2
Rinse the spelt, then cook according to the instructions. Cool the cooked spelt to room temperature.
- Spelt: 100 g
3
Wash and dry the arugula.
- Rocket (arugula): 60 g
4
Slice the apple into thin pieces, removing the core.
- Apple: 1 piece
5
Chop the red cabbage into thin strips.
- Red cabbage: 150 g
6
Remove the pits from the dates and cut them into small pieces.
- Dates: 60 g
7
Toast the walnuts in a dry pan, then chop them roughly.
- Walnuts: 30 g
8
Mix mustard, vinegar, olive oil, and honey until smooth. Add salt and pepper.
- Wholegrain mustard: 1 teaspoon
- Apple cider vinegar: 15 ml
- Honey: 1 teaspoon
- Olive oil: 45 ml
- Salt: to taste
- Ground black pepper: to taste
9
Mix cooked spelt, arugula, apples, cabbage, dates, and nuts in a salad bowl. Drizzle with dressing and toss.
- Spelt: 100 g
- Rocket (arugula): 60 g
- Apple: 1 piece
- Red cabbage: 150 g
- Dates: 60 g
- Walnuts: 30 g
10
Serve the salad immediately.
