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.

Spelt salad with pumpkin and pomegranate | insimoneskitchen.com

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.

Spelt salad with roasted pumpkin | insimoneskitchen.com

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!

Print recipe Pin Recipe Save as favorite
No ratings yet

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


  • 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
Course: Salad
Author: BBC Good food


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 @simoneskitchen or tag #simoneskitchen!


Sharing is caring!