Creamy butter beans bring a hearty element to a perfect summer meal. This salad is a texture lover’s dream: soft, sweet strawberries, crunchy almonds, salty feta, nutty spelt, and crisp spinach are all tossed in a balsamic vinaigrette that brings out everyone’s best. No one will be missing meat with everything this salad has going for it. Cook, relax, and enjoy!

What you'll need: ¾ cup pre-cooked spelt ¼ cup raw almonds 1 Tbsp sesame seeds 16 oz strawberries 15 oz can butter beans 2 oz feta 2 tablespoons white balsamic vinegar 5 oz baby spinach olive oil coarse salt freshly ground black pepper

Equipment: medium saucepan small skillet strainer

Recipe steps:

  1. Cook spelt Bring spelt, a pinch of salt, and 1½ cups water to a boil in a medium saucepan. Partially cover and simmer until cooked, about 5 minutes. Drain.

  2. Toast nuts and seeds Coarsely chop the almonds. Heat 2 teaspoons oil in a small skillet over medium. Add almonds and start to toast, stirring constantly, 3 minutes. Add in the sesame seeds and stir until both are toasted, about 1 more minute. Season with salt and transfer to a bowl.

  3. Prep ingredients Hull and slice the strawberries, halve first if large. Crumble the feta. Drain and rinse butter beans.

  4. Dress beans and grains Whisk together 2 tablespoons oil and 1 tablespoon vinegar in a large bowl. Season with salt and pepper. Toss in beans and grains once cooked; set aside to cool.

  5. Make dressing Whisk together 2 tablespoons oil and remaining vinegar in a large bowl. Season with salt and pepper.

  6. Finish Add spinach, strawberries, grains and beans, and gently toss to combine. Transfer to plates or a platter and top with almonds, sesame seeds, and feta. Enjoy!

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