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!

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Spelt salad with pumpkin, feta and pomegranate

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

Prep Time: 15 mins

Cook Time: 30 mins

Servings: 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

1x2x3x

Instructions

• 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

Course: Salad

Author: BBC Good food

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.

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