Truthfully, for a long while, we didn’t see the point of grain salads. When you already like leafy greens, what added good can cooked grains impart? But in more recent years, we’ve begun to appreciate the filling, satisfying power that comes from pairing greens and grains—through salads that leave us full not only quicker, but also longer.
In this salad section, we demonstrate a variety of ways to use einkorn as a lighter course, from cubed bread in panzanellas to cooked berries with kale. In every case, einkorn pairs beautifully with fresh foods and ingredients, lending its distinct flavor as well as rich nutrients to every dish.
Acorn Squash and Caramelized Onion Salad
Mushroom Salad with Crushed Red Pepper
Italian-Style Kale and Einkorn Berry Salad
Dried Fruit and Toasted Almond Einkorn Berry Salad
TABBOULEH
Just as traditional tabbouleh celebrates the bright, fresh flavor that comes from mint, this einkorn version is all about the refreshing, bold flavor of that herb, paired with chewy einkorn berries and fresh ingredients.
* In a medium-size bowl, place the einkorn berries with enough water to cover them and add apple cider vinegar. Soak for at least 4 hours and up to overnight.
* After soaking, strain and rinse the berries. Place the einkorn berries in a saucepan with a cup (235 ml) of water, and bring to a boil over medium heat. Reduce to a simmer, cover, and cook for 30 to 35 minutes, until berries are no longer hard, but slightly chewy. Drain any excess water.
* Combine all ingredients in a large serving bowl. Toss until everything is evenly incorporated and well coated with oil and lemon juice. Adjust seasoning to taste and let sit for at least 30 minutes (the longer it sits, the more the flavors marinate together).
Yield: 4 to 6 servings
1/2 cup (100 g) einkorn berries
1/2 teaspoon apple cider vinegar
1 cup (235 ml) water
1 cup (125 g) chopped cucumbers, from about half a cucumber
3/4 cup (85 g) chopped tomato
2/3 cup (16 g) chopped parsley
1/4 cup (5 g) roughly chopped mint leaves
1/2 clove garlic, minced or grated
2 tablespoons (30 ml) lemon juice
2 tablespoons (30 ml) olive oil
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
Recipe Note
♦ Because tabbouleh is a forgiving side dish, you can feel free to adjust the herbs as you like here.
ACORN SQUASH AND CARAMELIZED ONION SALAD
The star of this dish, which would be as perfect at Thanksgiving dinner as on a random weeknight, is the caramelized onion. We’ve paired it with autumn ingredients such as acorn squash and apples, though it would also work with another type of squash or even sweet potato. Bright and flavorful, this salad is an excellent example of ways einkorn side dishes can steal the show.
* In a medium-size bowl, place the einkorn berries with enough water to cover them and add apple cider vinegar. Soak for at least 4 hours and up to overnight.
* After soaking, strain and rinse the berries and set in a saucepan over medium heat with 1 cup (235 ml) of water. Bring to a boil then reduce to a simmer, cooking until al dente, about 30 to 45 minutes. While the einkorn is cooking, preheat the oven to 350°F (180°C, or gas mark 4). Once the einkorn is done, remove from heat, and strain any excess water.
* In a medium-size bowl, toss the squash with 2 tablespoons (30 ml) of coconut oil and a half a teaspoon each of salt and pepper. Transfer to a baking sheet and roast for 30 minutes, until soft and caramelized.
* Warm remaining 2 tablespoons (30 ml) of coconut oil in a large skillet. Add onions and cook over medium heat, stirring often, adding the remaining 1/2 teaspoon salt while they cook. This should take around 20 to 30 minutes. Once onions are soft, golden, and caramelized, remove from heat.
* To assemble the salad, toss together cooked einkorn berries, roasted squash, caramelized onion, diced apples, chopped parsley, and grated Pecorino together in a large bowl. Serve warm.
Yield: 4 to 6 servings
1 cup (200 g) einkorn berries
1 teaspoon apple cider vinegar
1 cup water (235 ml)
1 1/2 cups (180 g) peeled and cubed acorn squash (about 1 small squash)
4 tablespoons (60 ml) melted coconut oil or butter, divided
1 teaspoon sea salt, divided, plus more to taste
1/2 teaspoon black pepper
2 1/4 cups (225 g) sliced yellow onion
3/4 cup (80 g) diced apple (unpeeled)
1/4 cup (5 g) chopped parsley
1/2 cup (50 g) grated Pecorino cheese
I wasted almost three full decades of my life hating mushrooms, and now I can’t get enough of them—thank you, Tim! Along with kale, fermented foods, and, ever so slowly, olives, my husband has opened my eyes to hundreds of ingredients I’d been afraid to keep trying. In this salad, the mushrooms are sautéed until golden and caramelized, and slightly spicy thanks to the kick of crushed red pepper. They’re so meaty and addictive, I could eat the entire bowl by myself.
* At least 4 hours ahead of time and up to the night before, soak einkorn berries in enough water to cover and add a teaspoon of apple cider vinegar. When ready to use, drain and rinse berries and place in a saucepan over medium heat with a cup (235 ml) of water. Bring mixture to a boil and reduce to a simmer, cooking until al dente, about 30 to 45 minutes. You’ll know the berries are cooked when they are no longer hard, just slightly chewy. Remove from heat and strain any excess water.
* Meanwhile, warm a tablespoon (14 g) of coconut oil in a large saucepan and add sliced mushrooms, salt, pepper, and crushed red pepper. Cook, stirring often, until mushrooms are soft and shiny, about 20 to 30 minutes.
* In a medium-size bowl, combine cooked berries, mushrooms, and parsley. Serve warm, with grated Pecorino cheese as a garnish.
Yield: 4 servings
1 cup (200 g) einkorn berries
1 teaspoon apple cider vinegar
1 cup (235 ml) water
1 tablespoon (14 g) coconut oil
1/2 pound (8 ounces, or 225 g) mushrooms, sliced
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper
1/4 cup (5 g) chopped parsley
Grated Pecorino cheese, for garnish
Not only is this herby tomato salad a great seasonal side dish on its own, but it’s also the perfect filling for Stuffed Tomatoes (page 134). Rich in pure tomato flavor and filled with fresh herbs, it’s a creamy, savory option for a summer salad.
* At least 8 hours and up to a day or two beforehand, set einkorn berries in a bowl and cover with water, adding apple cider vinegar and covering on the counter. Check periodically to make sure it’s not out of water (if so, add more). If you soak for longer than a day, drain, rinse, and refresh the water every 24 hours. The longer you let the berries sit, the more they will sprout and become easier to digest in the process.
* When ready to use the berries, drain the water, rinse the berries, and add them to a pot on the stove. Cover with stock or water and bring mixture to a boil. Then, reduce to a simmer, cover the pot, and let cook until water is absorbed and berries are cooked, about 30 minutes. Drain berries.
* In a large skillet, warm a tablespoon (15 ml) of olive oil and add chopped onion. Sauté until translucent, adding salt and pepper along the way. Add cooked, drained einkorn berries to the pan and stir. Add chopped, drained tomatoes (either reserve liquid for another use or discard). Add fresh herbs, stir, and add salt and pepper to taste.
Yield: 3 to 4 servings as a side dish
1 cup (200 g) einkorn berries
1 teaspoon apple cider vinegar
1 cup (235 ml) chicken, vegetable, or beef stock (or water)
1 tablespoon (15 ml) olive oil, plus more for drizzling on tomatoes before baking
1/2 onion, chopped
1/4 teaspoon sea salt
1/4 teaspoon black pepper
10 medium tomatoes, chopped and drained over a strainer
3/4 cup (12 g) roughly torn fresh basil (from about 20 leaves)
5 sprigs parsley, chopped
4 sprigs thyme, chopped
ITALIAN-STYLE KALE AND EINKORN BERRY SALAD
Ever since my friend Ashley told me about the cheesy, bread crumb–filled Tuscan Kale Salad recipe on the blog 101 Cookbooks, it’s been a staple in our home. This riff on that Italian classic adds einkorn berries to the mix, creating a much more filling, but still savory and delicious, side dish. Also, once everything’s tossed and massaged, the small, pale berries and bread crumbs blend together so well, it’s hard to tell which is which.
* In a large bowl, combine kale, bread crumbs, einkorn berries, and Pecorino. In a separate small bowl, whisk together olive oil, lemon juice, garlic, and salt. Pour about half of this dressing over the kale mixture, and use clean hands to massage everything together. Taste and add more dressing to taste.
Yield: 4 servings
FOR THE SALAD:
4 cups (75 g) chopped kale
2/3 cup (78 g) Herbed Bread Crumbs (page 70)
1/2 cup (95 g) Cooked Einkorn Berries (page 15)
1/2 cup (50 g) grated Pecorino cheese
FOR THE DRESSING:
1/4 cup (60 ml) olive oil
1/4 cup (60 g) lemon juice
1 clove of garlic, grated
1/2 teaspoon sea salt
Recipe Note
♦ For another twist on this recipe, try doubling and roasting the garlic in the dressing, mashing it instead of grating.
This bright pesto salad pairs chewy einkorn berries with the classic, bold flavors of a caprese salad. Versatile enough to be eaten on its own or atop toast, it’s an excellent starter, side dish, or basic salad. We’re especially partial to containers of it packed away for road trips or lunches on the go.
* In a food processor or high-powered blender, combine minced garlic, chopped parsley, Pecorino, olive oil, pine nuts, and salt. Blend until thick and smooth.
* In a large bowl, combine the Pesto sauce with einkorn berries, diced tomatoes, and diced mozzarella. Toss together with a big spoon; taste, and adjust salt as needed. Serve immediately!
Yield: 4 servings
FOR THE PESTO:
4 cloves of garlic, minced
1/2 cup (30 g) chopped parsley
1/2 cup (50 g) grated Pecorino
1/2 cup (120 ml) olive oil
1/2 cup (68 g) pine nuts
1/4 teaspoon coarse salt
FOR THE SALAD:
2 cups (380 g) Cooked Einkorn Berries (page 15)
2 Roma tomatoes, diced
8 ounces (226 g) fresh mozzarella, diced
Growing up, either one of us would have told you pizza was our favorite food—but that was probably because we hadn’t yet had panzanella. Filled with bright, fresh flavors that soak into the dry bread cubes, panzanella is as easy to make as it is addictive. We could eat it every day.
* Place the tomatoes, onion, cucumber, basil, and bread cubes in a large 4-quart (4 L) mixing bowl, and toss everything together with a big spoon.
* Add olive oil, balsamic vinegar, and salt; toss together again. Taste, and adjust as you like.
* To serve, transfer salad to smaller 2-quart (2 L) bowl, if desired.
Yield: 2 to 4 servings
2 cups (335 g) chopped ripe tomatoes
1/4 cup (30 g) chopped white or yellow onion
1/4 cup (35 g) peeled, sliced cucumber
3/4 cup (12 g) roughly torn fresh basil (from about 20 leaves)
2 1/2 to 3 cups (135 g) toasted, cubed einkorn sourdough bread (pages 66 and 68)
1/4 cup (60 ml) olive oil
2 tablespoons (30 ml) balsamic vinegar
1/2 teaspoon sea salt
Recipe Note
♦ In order to minimize messes, we find it easiest to mix the bulky ingredients in panzanellas in larger-than-needed bowls. As you stir and combine the ingredients, the crusty bread soaks up the liquids and decreases in size, making it easier to transfer to a smaller serving bowl or platter.
RADISH PANZANELLA
When we make this panzanella, it’s not at all uncommon to find one of us sitting on the sofa with an entire bowl of it in our lap. Bright with parsley, tangy with lemon, it’s a fresh, delightful way to redeem old bread.
* Place all the ingredients in a large, 4-quart (4 L) bowl, and toss everything together with spoons or your clean hands. Keep working the mixture together until everything is well coated. Cover with a towel and let rest at room temperature for 15 minutes, so the bread can soak up the salad juices. Taste; adjust as you like with more oil, salt, lemon juice, and so on. Transfer to a serving bowl or platter and serve.
Yield: 4 cups, or 2 to 4 servings
1 cup (110 g) thinly sliced radishes (from about 10 radishes)
1 cup (120 g) diced onion
1/2 cup (40 g) chopped radish greens
1/4 cup (7 g) chopped parsley
1/4 cup (50 g) diced tomato
2 tablespoons (30 ml) lemon juice
1 tablespoon (15 ml) olive oil
1/2 teaspoon sea salt
2 1/2 to 3 cups (140 g) toasted, cubed sourdough bread (page 66 or 68)
Recipe Note
♦ In order to minimize messes, we find it easiest to mix the bulky ingredients in panzanellas in larger-than-needed bowls. As you stir and combine the ingredients, the crusty bread soaks up the liquids and decreases in size, making it easier to transfer to a smaller serving bowl or platter.
CORN AND WHITE BEAN SALAD
The sweetness of the corn beautifully balances the heartiness of the beans in this delicious salad. This recipe makes a wonderful lunch with some crusty bread on the side, or it works well as a side dish for dinner.
* In a medium stockpot over medium heat, cover the beans with water and bring to a boil. Reduce heat to a simmer and cook for about 2 hours, until beans are al dente, adding more water as needed as it evaporates. When you cook the beans uncovered, they won’t get super soft, but they’ll achieve a firm texture that holds up well in salads. (Another option, to speed the process, is to cook the beans in a covered pot, for about 1 to 1 1/2 hours, which will yield much softer beans.)
* In a separate pot, combine berries with enough water to cover, and bring mixture to a boil. Reduce to a simmer, cooking until al dente, about 30 to 45 minutes. You’ll know the berries are cooked when they are no longer hard, just slightly chewy. Remove from heat and strain any excess water.
* In a large sauté pan, add garlic and butter, and cook over medium-low heat until garlic is soft, fragrant, and beginning to brown. Add corn and the 2 tablespoons (30 ml) of water. Continue to cook over medium-low heat until corn is hot throughout, but still firm, about 5 to 10 minutes. Remove from heat, straining any excess water, and add to the bowl of einkorn berries.
* Add the chopped parsley to the bowl of einkorn mixture, and toss well to combine. Drain the cooked beans, add them to the bowl, and toss. Drizzle olive oil and lemon juice on the salad, season to taste with sea salt and pepper, and then mix again. Serve at room temperature.
Yield: 4 to 6 servings
1 cup (195 g) cannellini or great northern beans, soaked overnight and drained
1/2 cup (100 g) einkorn berries, soaked overnight and drained
4 to 6 cloves garlic, quartered
1 tablespoon (14 g) butter
2 1/2 cups (325 g) frozen organic corn
2 tablespoons (30 ml) water
1/2 cup (30 g) chopped parsley
2 to 3 tablespoons (30 to 45 ml) olive oil
2 to 3 teaspoons fresh-squeezed lemon juice
Sea salt and black pepper, to taste
This satisfying vegetarian salad pairs einkorn berries with Mediterranean favorites such as Peppadew peppers, olives, olive oil, and lemon juice for the sort of lunch that carries you well through to dinner.
* In a large bowl, combine cooked berries, spinach, peppers, goat cheese, and olives. In a separate, small bowl, whisk together vinegar, honey, lemon juice, olive oil, salt, and pepper. Drizzle this dressing over the berry mixture and toss to coat everything evenly. Taste; adjust salt and pepper as you like.
Yield: 4 servings
1 1/2 cups (275 g) Cooked Einkorn Berries (page 15)
1 cup (30 to 35 g) chopped spinach
2 to 3 Peppadew peppers, diced
1 ounce (28 g) goat cheese
1/4 cup chopped green Italian olives (such as Cerignola or Castelvetrano)
1/4 cup (60 ml) balsamic vinegar
1 tablespoon (20 g) honey
2 tablespoons (30 ml) fresh lemon juice
1 to 2 tablespoons (15 to 30 ml) olive oil
1/4 teaspoon sea salt
1/4 teaspoon black pepper
Recipe Notes
♦ Although Peppadew peppers actually originate in South Africa, they pair so beautifully with olives and lemon juice that we love them in this Mediterranean side dish.
♦ If you can’t find Peppadew peppers at your local grocery store, try Peppadew.com.
DRIED FRUIT AND TOASTED ALMOND EINKORN BERRY SALAD
At a family party a few years ago, someone served a version of this salad with quinoa and different dried fruits and nuts, and we liked that combination so much, we had to recreate it at home. In this einkorn version, we pair cooked berries with toasted almonds, diced bell pepper, dates, raisins, basil, and a bright vinaigrette for the sort of party salad everyone will remember.
* At least 4 hours ahead of time and up to the night before, soak einkorn berries in enough water to cover and add apple cider vinegar. When ready to use, drain and rinse. Set einkorn berries in a saucepan with a cup (235 ml) of water, and bring to a boil over medium heat. Reduce to a simmer, cover, and cook for 30 to 45 minutes, until berries are no longer hard, but only slightly chewy. Drain any excess water.
* While einkorn berries are cooking, prepare dressing in a small bowl: Whisk together olive oil, lemon juice, Dijon mustard, salt, pepper, and cumin. When berries are done, combine them in a large bowl with almonds, red pepper, dates, raisins, and basil. Drizzle some of the dressing on top of the salad, and toss well to combine; taste and add more salt, cumin, and/or dressing as needed. Any leftover dressing may be reserved and stored in the fridge for other use, such as adding a bright, fresh flavor to other salads.
Yield: 4 to 6 servings
FOR THE SALAD:
1 cup (200 g) einkorn berries
1 teaspoon apple cider vinegar
1 cup (235 ml) water
1/3 cup (37 g) blanched slivered almonds, toasted
1 1/2 cups (220 g) diced red bell pepper (from 1 red bell pepper)
6 dried dates, chopped
6 tablespoons (180 g) raisins
2 tablespoons (4 g) torn fresh basil
FOR THE DRESSING:
1/2 cup (120 ml) olive oil
1/8 to 1/4 cup (30 to 60 ml) fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 teaspoon sea salt, plus more to taste
1/4 teaspoon pepper
1/8 to 1/4 teaspoon cumin
Recipe Note
♦ If you’re not planning to eat all the salad at once, only add the toasted almonds when serving. Leftover salad keeps well in the fridge for about a week, but the almonds tend to lose their crunch over time.
This savory pilaf capitalizes on the texture of creamy cooked einkorn berries by combining them with similarly creamy butternut squash purée. Toasted pine nuts add crunch, chopped parsley adds brightness, and the combination becomes a warm salad or side dish with a strong squash appeal.
* Preheat oven to 375°F (190°C, or gas mark 5) and grease or line a rimmed baking sheet with parchment.
* Cut squash in half vertically and scoop out seeds. Place squash halves on prepared baking sheet. Rub lightly with coconut oil.
* Roast squash, cut-side-down, for 45 minutes, until soft. Let cool.
* Scoop flesh into food processor and purée until smooth.
* In a large bowl, combine 1/2 cup (122 g) roasted squash purée with remaining ingredients, tossing everything to coat well. Adjust salt to taste. Serve warm.
Yield: 2 to 3 servings
1 butternut squash
1 to 2 tablespoons (15 to 30 ml) coconut oil
1 cup (250 g) Cooked Einkorn Berries (page 15)
1/4 cup (35 g) pine nuts, toasted
1/4 cup (10 g) chopped parsley
1/2 teaspoon sea salt
Recipe Note
♦ Leftover squash purée may be covered and refrigerated for later use. It should keep for up to a week in the fridge.
