Creamy butter beans bring a hearty element to a perfect summer meal. This salad is a texture lover’s dream: soft, sweet strawberries, crunchy almonds, salty feta, nutty spelt, and crisp spinach are all tossed in a balsamic vinaigrette that brings out everyone’s best. No one will be missing meat with everything this salad has going for it. Cook, relax, and enjoy!
What you'll need:
¾ cup pre-cooked spelt
¼ cup raw almonds
1 Tbsp sesame seeds
16 oz strawberries
15 oz can butter beans
2 oz feta
2 tablespoons white balsamic vinegar
5 oz baby spinach
freshly ground black pepper
1. Cook spelt
Bring spelt, a pinch of salt, and 1½ cups water to a boil in a medium saucepan. Partially cover and simmer until cooked, about 5 minutes. Drain.
Toast nuts and seeds
Coarsely chop the almonds. Heat 2 teaspoons oil in a small skillet over medium. Add almonds and start to toast, stirring constantly, 3 minutes. Add in the sesame seeds and stir until both are toasted, about 1 more minute. Season with salt and transfer to a bowl.
Hull and slice the strawberries, halve first if large. Crumble the feta. Drain and rinse butter beans.
Dress beans and grains
Whisk together 2 tablespoons oil and 1 tablespoon vinegar in a large bowl. Season with salt and pepper. Toss in beans and grains once cooked; set aside to cool.
Whisk together 2 tablespoons oil and remaining vinegar in a large bowl. Season with salt and pepper.
Add spinach, strawberries, grains and beans, and gently toss to combine. Transfer to plates or a platter and top with almonds, sesame seeds, and feta. Enjoy!
See what else is cooking this week!