Spring Salad with Spelt, Broccoli and Radish

"This spring spelt salad is a way to celebrate spring. The ingredients are fresh with crunchy vegetables and spelt. It’s vegan, super simple to make and perfect for a lunchbox. It can accompany your spring barbecue."
-- @tastyandfrenchy

Recipe Intro From tastyandfrenchy

This grain salad is a smart way to use up some of the leftover veggies from earlier in the week. Spelt is an ancient variety of wheat with a nutty flavor and chewy texture similar to farro.

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  • Recipe Card
Prep time 10mins
Cook time 15mins
Serves or Makes: 4

Recipe Card


  • 1 cup spelt, uncooked
  • 2 cups broccoli florets
  • 1 cup peas
  • 10 radishes, thinly sliced
  • 3 tablespoons chives, chopped
  • 1/4 cup olive oil
  • 1 tablespoon lemon juice
  • Kosher salt and pepper, to taste


  • Step 1

    Cook the spelt according to package directions. Once done, add to a large bowl and toss with a bit of olive oil. Set aside.

  • Step 2

    While the spelt is cooking, set up a blanching station by bringing a large pot of water to a boil and salting assertively. In a large bowl, set up an ice bath with cold water and plenty of ice. Prepare a sheet tray, lined with paper towels.

  • Step 3

    Blanch the broccoli until bright green, but still retains a bit of crunch, or 3-4 minutes. Remove the broccoli from the pot and place in ice water briefly to stop the cooking. Remove from ice bath and set on the sheet tray to dry.

  • Step 4

    Next, blanch the peas until bright green, 1-2 minutes. Repeat the same process as the broccoli.

  • Step 5

    Add the radishes, chives, broccoli and peas into the large bowl the spelt is in and add lemon juice, additional olive oil and salt and pepper.

  • Step 6

    Serve immediately and enjoy!

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