Curried Spelt Salad Recipes

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CURRIED SPELT SALAD



Curried Spelt Salad image

Provided by Bon Appétit Test Kitchen

Categories     Salad     Chicken     Onion     Side     Picnic     High Fiber     Lunch     Curry     Arugula     Healthy     Low Cholesterol     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 16

2 cups spelt, semi-pearled farro, or whole wheat berries, rinsed
1 teaspoon kosher salt plus more for seasoning
2 tablespoons vegetable oil
2 1/2 teaspoons curry powder (such as Madras)
2 teaspoons yellow mustard seeds
3/4 teaspoon ground cardamom
3/4 teaspoon ground coriander
6 small carrots, peeled, cut into 1/4" dice
Freshly ground black pepper
1/4 cup apple cider vinegar
1 cup thinly sliced red onion (about 1/2 large onion)
1/2 lemon cut lengthwise, ends removed, finely chopped with peel (about 1/2 cup)
3 cups shredded cooked chicken (from 1 rotisserie chicken; optional)
2 cups baby or wild arugula
2 cups (packed) cilantro sprigs with tender stems plus more for garnish
2 tablespoons extra-virgin olive oil

Steps:

  • Place spelt and 1 teaspoon kosher salt in a medium pot. Add water to cover by 1 1/2". Bring to a boil; reduce heat to medium-low and simmer, uncovered, until spelt is tender and water is mostly absorbed, about 1 hour (or 12-15 minutes if using semi-pearled farro). Drain; place in a large bowl.
  • Meanwhile, heat vegetable oil in a medium saucepan over medium heat. Add curry, mustard seeds, cardamom, and coriander; cook, stirring often, until spices are fragrant and mustard seeds begin to pop, 2-3 minutes. Stir in carrots and season with salt and pepper. Cook, stirring often, until carrots are crisp-tender, 5-6 minutes.
  • Add vinegar and stir until evaporated, 1-2 minutes. Stir in onion and lemon. Remove pan from heat and stir until onion is wilted, 1-2 minutes. Add vegetable mixture to bowl with spelt. Season to taste with salt and pepper. Let cool. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • Add chicken (if using), arugula, 2 cups cilantro, and olive oil to spelt mixture; toss to combine. Transfer salad to a large platter. Garnish with cilantro sprigs.

CURRIED BROCCOLI SALAD



Curried Broccoli Salad image

Quick broccoli salad without the bacon. And it cuts even more fat by using mostly nonfat yogurt. Perfect as a cookout side dish or to portion out for weekday lunches.

Provided by Geminidipity

Categories     Broccoli Salad

Time 3h20m

Yield 6

Number Of Ingredients 10

1 cup plain fat-free Greek yogurt, or to taste
¼ cup mayonnaise
¼ cup apple cider vinegar
2 tablespoons Madras curry powder
1 tablespoon honey
½ teaspoon onion powder
salt and ground black pepper to taste
6 cups chopped broccoli
1 ¼ cups dried currants
½ cup roasted sunflower seeds

Steps:

  • Whisk Greek yogurt, mayonnaise, vinegar, curry powder, honey, onion powder, salt, and pepper together in a bowl. Taste and adjust seasonings to your flavor preference.
  • Combine broccoli, currants, and sunflower seeds in a large resealable container. Add 1 to 1 1/2 cups dressing. Cover and shake to coat. Reserve remaining dressing for another use.
  • Chill in the refrigerator for 3 hours before serving.

Nutrition Facts : Calories 292.4 calories, Carbohydrate 36.9 g, Cholesterol 3.5 mg, Fat 14.2 g, Fiber 6.2 g, Protein 10 g, SaturatedFat 1.7 g, Sodium 101.6 mg, Sugar 26.7 g

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