Layered Spelt Salad

This is a salad-to-go recipe. Make it the night before and store in the refrigerator. Save time by using the vegetables left from dinner.

  • Author: Judy Barbe
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 2 1x
  • Category: Salad
  • Method: stove
  • Cuisine: American


  • ½ cucumber, diced
  • ½ cup celery, sliced
  • ½ cup red cabbage, shredded
  • ½ cup broccoli, raw or cooked
  • ½ cup spelt, cooked
  • 2 tablespoons sunflower seeds
  • 2 teaspoons olive oil
  • 3 tablespoons plain yogurt
  • ¼ teaspoon dried basil flakes
  • ¼ teaspoon dried oregano
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper


  1. Cook spelt: bring 3 cups water or stock to a boil, add one cup spelt. Cover the pan, reduce heat to low. Simmer 40-75 minutes (depending on if you soaked it ahead), until the grain is soft but still chewy. Drain off excess water. Store covered in the refrigerator. Can be stored up to a week.
  2. Dressing: in a small bowl, stir together the olive oil, yogurt, basil, oregano, salt and pepper.
  3. Salad: Layer spelt and vegetables in 2 Mason jars, top with dressing and sunflower seeds. Refrigerate until you’re ready to eat.


Cooked spelt can be stored a week in the fridge or frozen for 3 months, so cook some while while you’re doing other meal prep to make this salad super easy.


Keywords: salad to go, lunch salad, how to cook spelt, can spelt be frozen