Spelt salad with pumpkin, feta and pomegranate

I think I can safely say that I have too much time on my hands right now. So what do I do? I make a mess of websites and create new designs and layouts and think of stuff I maybe wouldn’t think of if time was a little more limited… But as it is, I do have that time so I changed the layout. What do you think? Looking good? I know I changed the layout a while back and than changed it back to the original again because of a few things that didn’t quite work as planned. But I’m planning on keeping this one for a bit.

As far as delicious salads go; I made this one together with Tom as he is my trusted right hand in the kitchen right now. Or should I say my trusted legs as I still have my hands but cannot use my legs. haha… Whichever the case, this is a delicious salad. As we all know January is by far thé month in the year where everyone feels the need to eat healthy and lose weight. I – on the other hand – am trying to not gain weight and I can tell you that is virtually impossible if you don’t move at all. I don’t count using the wheelchair as that does require a bit of arm muscle but is to be neglected really.

So I do my best to eat healthy but a lot of people feel the need to pamper me with delicious sweets and bring me chocolate and liqorice and stuff I should really not be eating. Well meant but I can feel I am growing in size… So more salads is the way to go. Or at least more veggies. Doesn’t have to be salads but I do need healthy food people!

Spelt salad with pumpkin, feta and pomegranate

No ratings yet

GangSalad

---

I followed the original recipe mostly but changed the rice into spelt and changed the dressing too

Save recipe Opgeslagen Print Recipe Pin Recipe

Save Opgeslagen Print Pin

Prep time 15 minutes mins

Cooking time 30 minutes mins

---

4

Ingredients

• ▢ 1 small butternut squash roughly 375 gr peeled and cut into cubes
• ▢ 1 tbsp olive oil
• ▢ 2 tbsp cumin seeds
• ▢ 250 gr spelt
• ▢ 140 gr dried cranberries
• ▢ 200 gr pomegranate seeds
• ▢ 100 gr roasted hazelnuts
• ▢ 1 red onion
• ▢ 200 gr feta crumbled

Voor de dressing

• ▢ juice and zest of 1 orange
• ▢ 4 tbsp of clear honey
• ▢ 4-5 tbsp sherry vinegar
• ▢ 4 tbsp olive oil
• ▢ juice of 1/2 lemon

---

• Cut the pumpkin into cubes and put into an ovendish. Preheat oven to 200˚C. Sprinkle with the cumin, oliveoil, pepper and salt. Put into the oven to roast for about half an hour or until the pumpkin is cooked.
• Cook the spelt according to the instructions on the package, drain and rinse under cold water. Leave to drain
• Place the hazelnuts, spelt, onion, dried cranberries, pomegranate seeds and feta together in a large bowl and mix together
• Make the dressing by combing the ingredients and ad pepper and salt to taste. Ad a bit to the salad and serve the rest on the side.
• Add the pumpkin to the salad as well and serve straight away

Disclaimer

The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

Did you make this recipe?Mention @insimoneskitchen_ or tag #insimoneskitchen!

 

Sharing is caring!

• Share
• Tweet
• Pin17

About the Author

Simone van den Berg

Food blogger from the Netherlands. Loves good food. Likes to create healthy and easy recipes for daily use, but also loves the occasional sweet dish. Lives in the Netherlands with her two cats; Humphrey and Buffy. Profession: Food photographer, food blogger, recipe developer and nutritionist

More by Simone »