Daisy At Home: Thanksgiving Salad

by Guest in Featured Articles, Meatless Mondays, Recipes

We love this recipe from Sarah of Daisy At Home! What a fun alternative to the rice pilafs and other grain dishes that we see every year! The spelt berries have a lovely chewy texture and the cranberries keep this dish perfectly seasonal. If you don’t have spelt berries handy, wheat berries or even brown rice will work in a pinch. Of her blog, Sarah writes, “Daisy At Home is a blog about life and cooking in Southern California. I love to use fresh, local, and seasonal ingredients while experimenting in my kitchen.”

Thanksgiving Salad
serves 4-6

  • 1 cup Bob’s Red Mill Spelt Berries
  • 1 cup roughly chopped Lettuce, such as Boston or Butter
  • 1/2 cup dried Cranberries
  • 1/2 cup chopped Apples, fresh or dried
  • 1/2 cup Slivered Almonds
  • 4 Tbsp Honey
  • 2 Tbsp Apple Cider Vinegar
  • 3 Tbsp Extra Virgin Olive Oil
  • 1 Tbsp Orange Juice
  • 1/2 tsp Salt
  • 1/4 tsp freshly ground Black Pepper
  1. Cook spelt berries according to package directions, and allow to cool completely.
  2. In a large bowl, combine the spelt berries, lettuce, cranberries, apples, and almonds and toss to combine.
  3. In a small bowl or mason jar, combine the remaining ingredients and stir or shake vigorously to combine.
  4. Pour dressing over salad and toss to combine until well coated.


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