Spelt, Sugar Snap Pea, & Peach Salad

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This unusual and fresh-tasting salad pairs beautifully with roasted chicken. For a gluten-free version, swap spelt for forbidden black rice.

  • Serves 6Servings


  • 2/3 cup organic spelt

  • 2 cups water

  • 8 oz. sugar snap peas

  • 1 large peach, peeled, pitted, and diced*

  • 1/3 cup chopped raw pecans

  • 1 1/2 Tbs. blood orange olive oil

  • 1 Tbs. raspberry vinegar

  • Salt & pepper to taste

  • Handful shredded fresh mint leaves


  1. Bring spelt and water to a boil in small saucepan. Reduce to a simmer, and cook until tender, about 55-60 minutes. Drain and cool.
  2. Steam peas until just past hard but still crisp, about 1½ minutes. Rinse under cold running water, and halve peas with sharp knife.
  3. In medium bowl, combine spelt, peas, peaches, and pecans. Drizzle with olive oil and vinegar, add salt & pepper, and toss lightly.
  4. Mound in serving bowl, and top with shredded mint.

Nutrition Information

  • Calories: 172
  • Carbohydrate Content: 22 g
  • Fat Content: 9 g
  • Fiber Content: 4 g
  • Protein Content: 5 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 7 mg
  • Sugar Content: 5 g
Charred Corn Salad recipe

Charred Corn Salad

The creamy, cool texture of this salad marries well with grilled meats, seafood, and chicken. Opt for organic corn if possible. Add a handful of arugula for a slightly spicy kick.