Roasted Flower Sprouts Salad with Spelt
Quinoa Salad with Roasted Eggplant and Cherry Tomatoes
Green Spelt Salad with Mushrooms & Miso Dressing
Warm Mushroom Barley Salad with Herbs
Green Spelt Salad with Feta and Grapes
Grünkern Salad with Apple & Parmesan
The Best Tabbouleh Recipes: from Traditional to Modern
Quinoa Salad with Za’atar, Herbs & Pistachio
Bulgur Chickpea Salad with Grilled Halloumi and Eggplant
Broccoli Tabbouleh with Toasted Nuts
Barley Salad With Roasted Carrots
Ginger-Chili Oven Roasted Pumpkin and Bulgur Salad
Wild Rice Salad with Mushrooms and Herbs
Bulgur Salad with Sweet Potato, Chickpeas & Herbs
Kale Tabbouleh with Quinoa
Asian-Style Kale Salad with Brown Rice and Smoked Tofu
Bulgur Salad with Halloumi and Lemon-Caper Dressing
Tabbouleh with Sweet Potatoes, Feta and Pumpkin Seeds
Sumac Roasted Eggplant and Tomatoes with Quinoa
Cumin-Roasted Carrot Tabbouleh
Get to Know Your Grains: A Guide to the Best Whole Grains for Salad Recipes
Whether you’re building a warm grain bowl or tossing together a fresh grain salad recipe, whole grains bring texture, depth, and serious nutrition to your table. From hearty barley to gluten-free quinoa and nutty kamut, each grain tells a story. Here’s a quick look at some of the most versatile, delicious grains worth keeping in your pantry.
Barley: Hearty, Satisfying & Fiber-Rich
Barley has a chewy bite and nutty flavor that stands up well in soups, stews, and cold grain salads. It takes a little longer to cook, but the payoff is a deeply comforting grain that’s great served warm in winter or at room temperature in summer. Or try pearl barley for quick and delicious alternative, like in this barley salad with feta.
Rice: Everyday Staple with Endless Variety
With over 1,000 varieties worldwide, rice is endlessly versatile. Brown rice brings fibre and nuttiness to whole grain rice salads, while exotic types add color and interest. It’s easy to digest and plays well with everything from tofu to mushrooms to citrus.
Quinoa: Gluten-Free Protein Powerhouse
Beloved by the Incas and rediscovered for modern kitchens, quinoa is a pseudograin that cooks in minutes. It’s light, fluffy, and perfect for quinoa salad recipes with citrus, herbs, or roasted veggies. Try this favourite: Quinoa Salad with Roasted Eggplant and Cherry Tomatoes
Amaranth: Tiny Grains, Big Benefits
Amaranth was sacred to the Aztecs, and it’s still a superfood today. Rich in protein and naturally gluten-free, it’s a great choice for amaranth salad bowls, patties, or baked goods.
Kamut: Buttery, Ancient & Nutrient-Dense
This heirloom wheat grain has a rich, buttery flavor and shines in baked goods and savory dishes. Higher in protein than standard wheat and full of vitamin E, kamut is ideal for hearty kamut grain salads.
Spelt: Old-World Grain Salads with Modern Appeal
Spelt has been cultivated since ancient times and is easier to digest than regular wheat. Its nutty flavor and firm bite make it perfect for spelt grain salad recipes, warm bowls, or soups. Use it anywhere you’d normally use farro or rice. It’s terrific in this Spinach Salad with Chicken, Sun-dried Tomatoes & Almonds. Or switch things up with its smoky, earthy cousin, green spelt (called Grünkern in Germany) in this fall-ready favourite: Grünkern Salad with Apple & Parmesan
Farro: The Italian Classic in Grain Salads
Farro is a chewy, nutty grain that’s a staple in Italian kitchens. It holds up beautifully in salad recipes, risottos, and soups. Closely related to einkorn and emmer, farro has a rich, wholesome flavour that makes it a favourite in plant-forward cooking. I particularily love it with roasted vegetables like in this Middle Eastern Farro Salad recipe.
Millet: Light, Mild & Antioxidant-Rich
This tiny yellow pseudograin cooks up fluffy and mild, making it perfect for kids and adults alike. It’s naturally gluten-free and rich in antioxidants. Great in salad recipes, breakfast bowls, or even popped for a crunchy topping. Looking for ways to explore it, then try this recipe for Roasted Sweet Potatoes and Chickpeas with Millet and Herbed Yogurt.
Why Cook with Whole Grains?
Whole grains are packed with fibre, protein, and essential nutrients. They make any salad heartier, more satisfying, and way more interesting. Use them as a base for your favourite seasonal vegetables, toss with vinaigrette, and top with herbs, seeds, or cheese for a full-flavour meal in a bowl.
Wholesome and hearty, whole grain salads with farro, rice, or spelt add texture, flavour, and nutrition to any meal. Plus these easy grain salad recipes are perfect served warm or cold.
