Spelt Salad with Roasted Butternut Squash

Spelt Salad with Roasted Butternut Squash

This easy salad recipe uses both spelt (which is an ancient nutty kind of grain) and combined with the roasted butternut squash, the pomegranate and the feta this is a pretty good meal. It's easy to make, can be kept for a few days and is just plain delicious.

Course Salad

Cuisine International

Keyword feta, pumpkin, spelt

Diet vegetarian

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 938

Author Simone

Ingredients

For the salad

375 grams butternut squash peeled and diced
1 tbsp olive oil
2 tbsp cumin seeds
250 grams spelt
140 grams dried cranberries
200 grams pomegranate arils
100 grams roasted hazelnuts roughly chopped
1/2 bunch fresh dill chopped
1/2 bunch fresh parsley chopped
1 small red onion finely diced
200 grams feta cheese crumbled

For the dressing

60 ml extra virgin olive oil
60 ml honey
60 ml apple cider vinegar or sherry vinegar
Zest and juice of 1 orange
Juice of ½ lemon
Salt and freshly ground black pepper

Metric - Us customary

Instructions

Preheat the oven to 400°F/200˚C.
Toss the diced butternut squash with the olive oil, cumin seeds, salt and pepper. Spread onto a baking sheet and roast for 25 to 30 minutes, until tender and lightly browned.
375 grams butternut squash, 1 tbsp olive oil, 2 tbsp cumin seeds, Salt and freshly ground black pepper
Meanwhile, cook the spelt according to the package directions. Drain, rinse under cold water and let cool completely.
250 grams spelt
In a large bowl, combine the cooked spelt, hazelnuts, parsley, dill, red onion, dried cranberries, pomegranate arils and feta.
140 grams dried cranberries, 200 grams pomegranate arils, 100 grams roasted hazelnuts, 1/2 bunch fresh dill, 1/2 bunch fresh parsley, 1 small red onion, 200 grams feta cheese
Whisk together all of the dressing ingredients and season with salt and pepper.
60 ml extra virgin olive oil, 60 ml honey, 60 ml apple cider vinegar, Zest and juice of 1 orange, Juice of ½ lemon
Fold the roasted squash into the salad and drizzle with about half of the dressing. Toss gently to combine.
Serve immediately with the remaining dressing on the side.

Notes

Keep in mind that the total amount of the dressing is quite a lot. Depending on personal preference you might not need it all.

Nutrition