Autumn Spelt Salad

This Autumn Spelt Salad is a wholesome and flavourful dish packed with seasonal goodness. Nutty spelt provides a hearty base, complemented by roasted vegetables, crunchy nuts, and a delicious dressing. Perfect for a light lunch or a side dish, this salad is a great way to celebrate the flavours of autumn.

Hearty Autumn Spelt Salad

Sweet and fruity, this Autumn Spelt Salad is a vibrant celebration of seasonal produce, bringing together the rich flavours of butternut squash, cavolo nero (kale), pear, almonds, and cranberries. Each ingredient adds a unique texture and taste, from the natural sweetness of fruits to the earthy crunch of nuts and the slight chewiness of spelt.

Quick and easy to prepare, this salad can be enjoyed warm or at room temperature, making it a versatile addition to your autumn meal rotation. I have kept the dressing light to let the ingredients shine, but you can easily adjust the quantities of oil, vinegar, lime juice, and spices to suit your personal preference.

Spelt is an ancient grain with a distinctive nutty taste, packed with protein and fibre. While not gluten-free, it is known to be more easily digestible than modern wheat and is grown with fewer pesticides, making it a nutritious and wholesome choice.

I used Sharpham Park’s Organic Spelt for this recipe which is grown in England.

Why You Will Love This Recipe

• Packed with Autumnal Flavours – A delicious mix of sweet, nutty, and earthy ingredients that perfectly capture the essence of the season.
• Nutrient-Dense & Wholesome – Spelt is rich in fibre and protein, while butternut squash, kale, and pear provide essential vitamins and minerals.
• Easy & Versatile – Enjoy it warm or at room temperature, making it great for meal prep, packed lunches, or a quick, nourishing dinner.
• Light Yet Satisfying – A well-balanced dish that is hearty without feeling too heavy, ideal for a nutritious and filling meal.
• Minimal Dressing, Maximum Flavour – The natural tastes of the ingredients shine, but you can easily customise the seasoning to your liking.
• Sustainable Choice – Spelt is an ancient grain that requires fewer pesticides and is more environmentally friendly than modern wheat.

I hope you enjoy this autumn spelt salad recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!

Autumn Spelt Salad

Sweet and fruity, this Autumn Spelt Salad brings a fantastic array of goodness and seasonal produce.

5 from 1 vote

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, High Fibre Recipes, Soya-Free Recipes, Vegan Recipes

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Salads

Cuisine English

Servings 6 servings

Calories 353 kcal

Equipment

saucepan

oven tray

frying pan

mixing bowl

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients

 

MetricUS Customary

 

1x2x3x

• 600 g butternut squash
• 300 g pearled spelt
• 100 g cavalo nero or kale
• 1 pear
• 2 handfuls dried cranberry
• 1 handful almond flakes
• 1/2 red onion
• 65 ml olive oil + extra for frying
• juice of 1 1/2 lime
• 1 1/2 tsp ground cumin
• 1 Tbsp maple syrup
• 1 Tbsp freshly grated ginger
• 2 garlic cloves – crushed
• 1/2 Tbsp cider vinegar
• salt & pepper

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Instructions

 

• Preheat the oven to 220°C/425°F/Gas 7.
• Heat some salted water in a medium saucepan.
• Peel and deseed the butternut squash. Cut in 1cm dice [0.4 inches].
  600 g butternut squash
• Spread the butternut squash dice on a baking tray, drizzle with oil and cook for 15 mins.
• When the water is boiling tip the spelt in and cook for 10-15mins until tender. It should still have a bite. When cooked drain and set aside.
  300 g pearled spelt
• Heat some olive oil in a large frying pan. Fry the garlic until soft.
  2 garlic cloves – crushed
• Add the roasted butternut squash and the chopped cavolo nero.
  100 g cavalo nero or kale
• Gently fry for 5 minutes until the vegetables are cooked.
• Make the dressing by mixing together 65ml olive oil, lime juice, cumin, ginger, maple syrup and cider vinegar.
  65 ml olive oil + extra for frying, juice of 1 1/2 lime, 1 1/2 tsp ground cumin, 1 Tbsp maple syrup, 1 Tbsp freshly grated ginger, 1/2 Tbsp cider vinegar
• Transfer spelt to a large salad bowl. Toss the dressing in. Add the finely sliced red onion.
  1/2 red onion
• Top with the vegetables, diced pear, cranberry and almond flakes.
  1 pear, 2 handfuls dried cranberry, 1 handful almond flakes
• Mix well together and season to taste.
  salt & pepper
• Serve this salad warm or at room temperature.

Nutrition

Serving: 1servingCalories: 353kcalCarbohydrates: 59gProtein: 9gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 19mgPotassium: 681mgFiber: 9gSugar: 14gVitamin A: 12314IUVitamin C: 39mgCalcium: 120mgIron: 4mg

Keyword spelt

Find this recipe online:

Autumn Spelt Salad

https://theflexitarian.co.uk/recipe-items/autumn-spelt-salad-vegan/

DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

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