Best Fruit and Nut Salad. This salad is quick to make AND packed with superfoods! It’s a Super Salad if you will! Very healthy, using everything from strawberries, raspberries, and blackberries to bossage kale, chia seeds, pecans, and sprouted spelt. This combination sets this salad apart from the rest adding a unique flare to your table.
Sprouted what? Spelt! Sprouted spelt is an ancient grain, it is used a lot in European dishes and baked goods. So, what is the big deal about sprouted grains? I’ll tell you, other than the fact that these grains are easier to digest, they have more vitamins and minerals than your average grain. I buy my spelt kernels from Azure Standard.
PSA: Massage your kale. Kale can be tricky, but it doesn’t have to be. If you massage the kale, with oil, lemon juice, and salt, it will soften the kale and making it less bitter and easier to chew.
Components Of The Best Fruit and Nut Salad
- Massaged kale
- chia seeds
- sprouted spelt
The Finished Best Fruit and Nut Salad
I coupled this salad with an Orange Vinaigrette made from fresh orange juice. This dressing was the perfect complement to the berries in the salad, allowing flavor to tango with texture and color.
This salad is so simple to make and easy to customize. Not into a certain component? Change it out! Don’t want to sprout your own grains? Just buy them!
I love a good roll to go with my salads. If you are into them like me, let me give you a few suggestions?
- Parker House Rolls are a beautiful, tender roll. I love them!
- I am also in love with these Rosemary Gruyere Rolls, I love them!
- This Multi-grain Bread would also make an awesome addition to your salad dish.
Best Fruit and Nut Salad
- 6 cups fresh spinach or other greens
- 2 cups fresh strawberries
- 2 cups fresh blackberries
- 2 cups fresh raspberries
- 2 cups pecans
- 4 cups sprouted wheat
- Combine all ingredients and drizzle with a dressing of choice. This salad is best eaten the day you make it as the berries don't hold very well. I love a red wine dressing or orange vinairgrette for this salad. Those recipes will be included in this post as well. If you prefer not to make your own, there are plenty of other store-bought vinaigrettes you can also use. Now, sit back and enjoy. You deserve it!
- mason jar, sprouting lids or cheesecloth.
- 1 cup einkorn or other grain of choice I have also done almost all whole grains and had really great results!
- water enough to cover the grains with about 1-2 inches over.
- Rinse your grains well. Place in a mason quart canning jar. Add enough cool water to cover the grains about 2 inches over. Allow the grains to sit in the water for about 4 hours. It is important to cover your grains, just so no bugs get in. You can either use a sprouting lid, as I did or even cheesecloth. Place in a dark, warm place.Rinse, fill with water again to cover, and allow to sit another hour. Rinse again and tip your jar upside down to drain. I balanced mine upside down in a small bowl. The jar will need to be covered with a sprouting lid or cheesecloth tied on with a rubber band. Make sure to keep it in a warm, dark place.The grains will need to sit like this for about 12 hours. This will depend on the temperature of your house and the grains. In 12 hours, check again. You may need to rinse and repeat again. for some grains, you may need to do this several times. The grain should be fully sprouted within 24-56 hours. I like to use mine after I see the small sprout starting to poke out. The grains will be nice and tender at this point. You can let them continue to grow if you prefer, up to about 1/4 inch. For the salad I created with this recipe, I boiled about 4 cups of water with 1 teaspoon salt. Once it came to a boil, I added the grains and allowed them to boil for about 5 minutes. Once it had boiled for the time, I drained it and added it to the salad. Whatever you don't use right away, refrigerate for safety. I have never had anything happen, but better to be safe!Now, sit back and enjoy any way you prefer!! You deserve it!
- 1/3 cup olive oil
- 1/4 cup fresh squeezed orange juice
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon dijon mustard
- 1/2 teaspoon minced garlic
- 2 teaspoons honey
- salt to taste
- Mix all ingredients in a small bowl or mason jar. I prefer mixing mine in a mason jar. Serve immediately or store in the fridge up to a week. Shake before using.