Spicy Walnut & Spelt Salad

A perfect option for lunch, dinner or a side dish, this vibrant salad brings to life the fresh flavour of veggies – complimented by the added bite of creamy, golden California walnuts. Try whipping up a bowl for a healthier option at BBQs.

Spicy walnut & spelt salad

Spicy walnut & spelt salad

Preparation time: 1 hour | Serves: 4


  • 250g spelt
  • 1L vegetable stock
  • Salt and pepper
  • 50g California walnuts
  • 1 bunch asparagus
  • 1 bunch radishes
  • 1 tbsp olive oil
  • Juice of half a lemon
  • 1 clove of garlic, chopped finely


  1. First, cook the spelt with the stock according to the instruction on the packet
  2. Dry fry the walnuts for around 5 minutes, or until golden brown and toasted, ensuring they don’t catch
  3. Slice the asparagus diagonally into medium sized pieces, then fry with the garlic and half of the olive oil in a pan
  4. Clean the radishes and slice evenly, then coarsely chop the toasted walnuts
  5. Mix the remaining olive oil with the lemon juice and season to taste with salt and pepper
  6. Place the asparagus, garlic, radishes, walnuts and spelt into a large bowl, pour over the dressing and stir to coat
  7. Split the salad between four bowls to serve

Written by

Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

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