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–+ servings
Autumn Spelt Salad [vegan]

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
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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
 
 

  • 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

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

Find this recipe online:

Autumn Spelt Salad

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