spelt salad with colorful veggies

feta cheese

🥗Healthier: tofu

💰Cheaper: cottage cheese

Tofu provides a lower-calorie, dairy-free option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and neutral in flavor.

spelt

🥗Healthier: quinoa

💰Cheaper: brown rice

Quinoa is gluten-free and high in protein.

cherry tomatoes

🥗Healthier: grape tomatoes

💰Cheaper: regular tomatoes

Regular tomatoes can be more economical.

Grill zucchini and yellow summer squash until browned, sprinkling with salt.

Remove grilled zucchini and squash from heat and set aside.

Cut portobello mushrooms in half and grill them.

Chop grape tomatoes in half and dice yellow bell peppers.

Shave the skin off Kirby cucumbers and chop them.

Soak spelt overnight and then cook until tender, then drain and set aside.

In a large bowl, combine grilled zucchini, yellow squash, chopped tomatoes, diced bell peppers, and cucumbers.

Prepare the dressing by mixing chickpea miso paste, ginger, lime juice, grapeseed oil, cayenne pepper, and Himalayan salt in the same bowl used for grilling.

Add coconut aminos to the dressing mixture.

Pour the dressing over the salad and mix thoroughly.

Add dried cranberries and chopped parsley to the salad and mix well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens