Green spelt (Grünkern) salads are something I get really excited about! And this green spelt salad with mushrooms, parsley, almonds and a umami-rich miso dressing has made it’s way to my “Grünkern” hall of fame list. I absolutely love everything about this grain. It’s produced here in Germany, has a nutty, smoky taste and a texture you can only get from nutrient-rich whole grains like this one. And yes, it uses go so far beyond vegetarian burgers (Bratlinge) or stews — it is terrific grain for salads, chilis, pilafs and more!
Why I think you’ll love this green spelt recipe
- It’s so easy to make
- Uses wholesome ingredients and is plant-based
- Healthy and nutritious
- Loaded with flavour! Umami-rich, meaty, savoury and yet refreshing-tasting
This green spelt salad recipe is made with one of my favourite types of mushrooms — king trumpet. They are the largest of the oyster mushroom family and are terrific seared in a hot pan until golden brown. Since they have thick stems, you can either cut them lengthwise or into rounds. And since they have a meaty texture and intense umami, they are a great choice for anyone following a vegetarian or vegan diet that still wants to get the satisfaction of having some element of meaty texture to their meals.
How to serve green spelt salad with mushrooms
As a fan of grain salads, I like to serve this as a meal for two. But it also can be served as a side with roasted vegetables, steamed greens, or even a mixed salad. Or you can even try pairing it with salmon or roast chicken.
If you like this recipe, then you might also like:
- Grünkern Salad with Apple & Parmesan
- Vegetarian Chili sin Carne with Grünkern (Chili De Frijoles)
- Savoy Cabbage Soup with Grünkern
- Green Spelt Salad with Feta and Grapes
Green Spelt Salad with Mushrooms & Miso Dressing
For the salat:
- 200 g Green Spelt / Grünkern (1 cup)
- 2 tablespoon olive oil
- 200 g king trumpet mushrooms, thinly sliced, lengthwise
- 1 small bunch flat-leaf parsley, chopped
- 50 g slivered almonds, lightly toasted
For the dressing:
- 1 tablespoons roasted sesame oil
- 2 tablespoons white miso paste (Shiro)
- 2 tablespoons unseasoned rice vinegar (Japanese)
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons maple syrup
- 1 small shallot, finely diced
- 1 garlic clove, minced
- 1 pinch cayenne pepper
In a medium saucepan, add the green spelt and double the amount of water. Bring to a boil, then reduce heat and gently simmer, stirring occasionally, until tender, about 30 minutes (or according to package instructions). Transfer to a large serving bowl to cool.
While the green spelt is cooling, prepare the mushrooms. In a large, heavy bottomed skillet, heat the olive oil over medium-high to high heat. Add the mushrooms and fry, turning occasionally, until golden-brown, about 8-10 minutes. Remove from the heat and season with salt and freshly ground pepper, to taste.
Meanwhile, in a small bowl, mix together the dressing ingredients (sesame oil, miso paste, rice vinegar, lemon juice, maple syrup, shallot, garlic and cayenne pepper) until well-combined.
Add the mushrooms, parsley and almonds to the bowl with the green spelt. Pour over the dressing and toss gently to combine. Serve slightly warm or at room temperature. Enjoy!
- Shiro miso paste is lighter in color and fermented for a shorter time. It is sweet and mild and therefore very suitable for dressings. You can get them in Asian shops or organic shops. I use organic Shiro Miso from Arche Naturküche (unpaid mention!).
- I usually use unseasoned Japanese rice vinegar from OTAFUKU (unpaid mention!). You can get it in Asian stores or online.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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