Spelt, almond and arugula salad

This warm spelt, almond and arugula salad is full of texture and layered flavor, making it a versatile side or a satisfying dish on its own.

The spelt brings a nutty bite, balanced by the sweetness of softened red onion and the crunch of toasted almonds. Cooking the spelt with garlic and bay leaf gives it subtle depth, so don’t skip this step. Be sure to slice the onion finely so it softens evenly, and keep the heat low to avoid burning.

Add the arugula while the spelt is still warm so it wilts slightly. A squeeze of lemon finishes everything off with brightness. Perfect for your Easter menu.

Ingredients

• Serves 6
• 1 bay leaf
• 2 garlic cloves
• 1¼ cups pearled spelt
• 4 tablespoons olive oil
• 1 large red onion, peeled and thinly sliced
• 1 cup almonds (skin-on), roughly chopped
• 5 oz arugula (rocket)
• 1 lemon (zest and juice)
• Salt and freshly ground black pepper

The Homes & Gardens method

1. In a large pot, add the bay leaf, garlic cloves, and plenty of water.

2. Bring to a boil, then add the spelt. Cook for about 20 minutes or until just tender.

3. Drain, discard the bay leaf and garlic, and return the spelt to the pot.

4. While the spelt cooks, heat 2 tablespoons of the olive oil in a skillet over low heat.

5. Add the red onion and cook for eight minutes, until very soft.

6. Add the chopped almonds and cook for another five minutes, stirring until golden.

7. Stir the onion and almond mixture into the cooked spelt.

8. Add the arugula and the remaining olive oil.

9. Grate in the lemon zest, squeeze in the juice, and season to taste with salt and pepper. Serve in a large bowl – this versatile footed serving bowl from Wayfair is a Homes & Gardens' favorite.

Serve this salad warm or at room temperature – it holds up beautifully either way and makes a fresh, textured addition to any Easter or Spring celebration.