Autumn Spelt Salad [vegan]

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

Sweet and fruity, this Autumn Spelt Salad brings a fantastic array of goodness and seasonal produce: butternut squash, cavolo nero (black kale), pear, almond and cranberry.

Quick and easy to make, it can be served warm or at room temperature. Deliberately I did not want too much dressing on this salad. Feel free to up the quantity of oil, vinegar, lime juice and spices to suit your own taste.

Spelt is a very ancient grain with a delicious nutty taste. High in protein and fibre, it is also naturally very resistant to pests so it does not need heavy loads of pesticides and chemicals to grow.

While it is not gluten-free, it is easier to digest than modern wheat.

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

Autumn Spelt Salad [vegan]

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 people

Calories 362 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].
• 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.
• Heat some olive oil in a large frying pan. Fry the garlic until soft.
• Add the roasted butternut squash and the chopped cavolo nero.
• 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.
• Transfer spelt to a large salad bowl. Toss the dressing in. Add the finely sliced red onion.
• Top with the vegetables, diced pear, cranberry and almond flakes.
• Mix well together and season to taste.
• Serve this salad warm or at room temperature.

Nutrition

Serving: 250gCalories: 362kcalCarbohydrates: 59gProtein: 9gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 17mgPotassium: 701mgFiber: 9gSugar: 13gVitamin A: 12314IUVitamin C: 43mgCalcium: 101mgIron: 4mg

Find this recipe online:

Autumn Spelt Salad [vegan]

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

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