Curried Spelt Salad

Ingredients

• 0.3 cup apple cider vinegar 
• 2 cups arugula wild
• 8 servings pepper black freshly ground
• 6 small carrots peeled cut into 1/4" dice
• 2 cups cilantro leaves with tender stems plus more for garnish packed ()
• 2.5 teaspoons curry powder (such as Madras)
• 0.8 teaspoon ground cardamom 
• 0.8 teaspoon ground coriander 
• 1 teaspoon kosher salt plus more for seasoning
• 0.5  optional: lemon with peel ( 1/2 cup) finely chopped
• 2 tablespoons olive oil extra virgin extra-virgin
• 1 cup onion red thinly sliced ()
• 3 cups chicken shredded cooked (from 1 rotisserie chicken; optional)
• 2 cups wheat berries whole wheat rinsed
• 2 tablespoons vegetable oil 
• 2 teaspoons mustard seeds yellow

Equipment

• bowl
• frying pan
• sauce pan
• pot

Directions

1. Place spelt and 1 teaspoon kosher salt in amedium pot.
2. Add water to cover by 1 1/2".Bring to a boil; reduce heat to medium-lowand simmer, uncovered, until spelt is tenderand water is mostly absorbed, about 1 hour(or 12-15 minutes if using semi-pearledfarro).
3. Drain; place in a large bowl.
4. Meanwhile, heat vegetable oil in amedium saucepan over medium heat.
5. Addcurry, mustard seeds, cardamom, andcoriander; cook, stirring often, until spicesare fragrant and mustard seeds begin topop, 2-3 minutes. Stir in carrots and seasonwith salt and pepper. Cook, stirring often,until carrots are crisp-tender, 5-6 minutes.
6. Add vinegar and stir until evaporated,1-2 minutes. Stir in onion and lemon.
7. Remove pan from heat and stir until onion iswilted, 1-2 minutes.
8. Add vegetable mixtureto bowl with spelt. Season to taste with saltand pepper.
9. Let cool. DO AHEAD: Can bemade 1 day ahead. Cover and chill.
10. Add chicken (if using), arugula, 2 cupscilantro, and olive oil to spelt mixture; tossto combine.
11. Transfer salad to a large platter.
12. Garnish with cilantro sprigs.