Sprouted Spelt Salad with Asparagus and Parmesan
  • 2Cups Sprouted Spelt BerriesCan substitute Einkorn
  • 3/4Pound Fresh Organic AsparagusTrimmed
  • 1Cup Red and Yellow Organic Cherry TomatoesHalved
  • 3/4Cup Chopped Toasted Walnuts
  • 3/4Cup Dried CranberriesOrganic and naturally sweetend
  • 1/2Cup Chopped Fresh Organic Parsley
  • 1/3Cup Chopped fresh organic chives
  • 1/4Cup Organic balsamic vinaigretteor to taste
  • 1Cup Shaved or shredded Parmesan Cheesedivided
  1. Soak spelt berries in a large bowl of filtered water for 10-12 hours to rehydrate. Drain.
  2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling stir in the drained spelt and return to a boil.
  3. Reduce heat to medium and cook the berries uncovered, stirring occasionally for 20 minutes. Reduce heat to low, cover, and continue simmering until tender, about 30 additional minutes. Drain and allow to cool.
  4. Bring a large pot of lightly salted water to a boil. Add the asparagus and cook uncovered until tender, about 3 minutes. Drain in a colander then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the asparagus is cold, drain well and chop. Set aside.
  5. Place spelt berries, asparagus, tomatoes, walnuts, cranberries, parsley, and chives in a large bowl. Drizzle the balsamic vinaigrette over and sprinkle with about ¾ cup Parmesan cheese. Toss well. Top with remaining ¼ cup of cheese. Serve at room temperature.
Recipe Notes

​Layer the ingredients in a mason jar for on the go-sprouted energy.

Adapted from the original recipe found on www.allrecipes.com