Spelt Salad with Kabocha
A grain salad of roasted kabocha, sweet grapes and toasted hazelnuts in a curry and apple dressing.
Ingredients20
- Spelt Berries180g
- Kabocha Squash500g
- Grapes200g
- Hazelnuts85g
- Red Onion1 Stück
- Parsley6 sprigs
- Mint6 sprigs
- Baby Spinach200g
- Olive Oil105ml
- Curry Powder2 TL
- Limes0.5 Stück
- Garlic Clove1 Stück
- Apple Juice180ml
- Apple Cider Vinegar2 EL
- Maple Syrup1 EL
- Dijon Mustard2 TL
- Cayenne Pepper0.125 TL
- Cinnamon0.125 TL
- Salt1 Prise
- Pepper1 Prise
Instructions
- 1
Seed the squash, cut it into bite-size cubes and shave the onion into thin rings.
- 2
Toss the squash with oil, curry powder, salt and pepper and roast it at 425F for about 25 minutes, until the edges turn deep golden. A pinch of cinnamon goes on the squash.
- 3
Cook the spelt to a chewy bite following the package directions, and toast the hazelnuts in a dry skillet until they smell nutty.
- 4
For the dressing, blend the garlic, lime, juices, vinegar, syrup and mustard until creamy.
- 5
Let the warm spelt soak up the dressing, then finish the salad with the squash, spinach, grapes and herbs.
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Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
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