Fall Spelt Berry Salad

By September 20, 2016

This is the seasonal variation on our favorite, simple grain salad. We've made this with plenty of different variations: cheese, shredded Brussels sprouts, pesto dressing, chopped dates or raisins, pecans, carrots... you name it! The perfect kitchen-sink lunch salad.

 4 cups cooked spelt berries (make the whole bag and freeze what you don't need in a little bit of the cooking water)
 3 cups cubed butternut squash (or other squash, but if using acorn roast in wedges not cubes.)
 1 bunch broccoli
 2-3 tbsp honey (or agave for vegan prep)
 1/4 cup apple cider vinegar
 1 tsp salt
 2 cloves garlic, minced
 2 tbsp freshly minced rosemary
 sunflower or olive oil
 1 cup pecans or toasted walnuts, roughly chopped
 1 cup minced kale
 2 small apples, roughly chopped (keep in lemon water while prepping to prevent browning)
 1 cup grated cheese (like parmesan, asiago or Flat Rock. Omit for vegan prep)
Cook spelt berries
1

Rinse well, then soak for a few hours or overnight. To speed this up, soak in boiling water for 2 hours, rinse and drain.

2

Cover with water in a pot and bring to a boil, reduce heat to a simmer until done (about 45 minutes.)

Roast veggies
3

Turn your oven to 400 degrees.

4

Toss the cubed squash and the broccoli in some oil and a pinch of salt and pepper.

5

Roast the squash for 1 hour (or until mostly soft but not mushy) and the broccoli for 45 minutes. When the broccoli is done, roughly chop.

Make your dressing
6

Whisk together the honey, apple cider vinegar, salt, garlic and rosemary.

7

Start to whisk in your oil, tasting after you've added about 1/3 cup. You can also just shake it all up in a mason jar.

Toss the salad
8

Toss warm spelt berries with the dressing, the squash, broccoli, nuts, apples and grated cheese. Serve warm or chilled.

Ingredients

 4 cups cooked spelt berries (make the whole bag and freeze what you don't need in a little bit of the cooking water)
 3 cups cubed butternut squash (or other squash, but if using acorn roast in wedges not cubes.)
 1 bunch broccoli
 2-3 tbsp honey (or agave for vegan prep)
 1/4 cup apple cider vinegar
 1 tsp salt
 2 cloves garlic, minced
 2 tbsp freshly minced rosemary
 sunflower or olive oil
 1 cup pecans or toasted walnuts, roughly chopped
 1 cup minced kale
 2 small apples, roughly chopped (keep in lemon water while prepping to prevent browning)
 1 cup grated cheese (like parmesan, asiago or Flat Rock. Omit for vegan prep)

Directions

Cook spelt berries
1

Rinse well, then soak for a few hours or overnight. To speed this up, soak in boiling water for 2 hours, rinse and drain.

2

Cover with water in a pot and bring to a boil, reduce heat to a simmer until done (about 45 minutes.)

Roast veggies
3

Turn your oven to 400 degrees.

4

Toss the cubed squash and the broccoli in some oil and a pinch of salt and pepper.

5

Roast the squash for 1 hour (or until mostly soft but not mushy) and the broccoli for 45 minutes. When the broccoli is done, roughly chop.

Make your dressing
6

Whisk together the honey, apple cider vinegar, salt, garlic and rosemary.

7

Start to whisk in your oil, tasting after you've added about 1/3 cup. You can also just shake it all up in a mason jar.

Toss the salad
8

Toss warm spelt berries with the dressing, the squash, broccoli, nuts, apples and grated cheese. Serve warm or chilled.

Fall Spelt Berry Salad

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