Ingredients

Grain Base

• 1 cup spelt berries (or hard white wheat or another whole grain)

• 2 cups water or chicken broth

 

Mix-Ins (about ¼ cup each, adjust to taste)

• Pineapple (fresh or canned, diced)

• Strawberries, diced

• Grapes, halved

• Golden raisins

• Roasted cashews

• Salted peanuts (or dry roasted peanuts)

 

Dressing

• Xagave (or honey), to lightly coat

• Oil (choose one):

  • Cold-pressed canola oil

  • Olive oil

  • Avocado oil

• Raspberry balsamic vinegar, to taste (start with 2 Tbsp)

• Salt, to taste

 

Instructions

Step 1: Cook the Grain

Instant Pot Method (recommended):

1. Add spelt and liquid to the Instant Pot.

2. Set to Manual (High Pressure) for 25 minutes.

3. Allow natural release for 10–15 minutes, then release remaining pressure.

4. Drain any excess liquid using a mesh strainer.

Stovetop Method:

1. Bring grain and liquid to a boil.

2. Reduce to a simmer and cook (like rice, but longer) until tender.

3. Drain excess liquid if needed.

 

Step 2: Build the Salad

1. Place cooked and drained grain in a large bowl.

2. Add fruit, nuts, and raisins (about ¼ cup each, or to your liking).

3. Gently stir to combine.

 

Step 3: Dress It

1. Drizzle with Xagave (or honey) to lightly coat.

2. Add a small amount of oil to give it a smooth, rich texture.

3. Sprinkle in raspberry balsamic vinegar (start with 2 Tbsp and adjust).

4. Stir until everything is evenly coated.

5. Finish with a light sprinkle of salt.

 

Serve

• Serve warm or chilled

• Refrigerate leftovers

 

Tips (optional but helpful)

• This recipe is very flexible—use what you have on hand

• Add protein: grilled chicken or feta cheese

• Great for meal prep—flavors get even better after sitting