Warm winter salad
21.02.2017
This is a delicious, warm salad that’s perfect for cold days. As I’m sure you all know, I really love squash! And the combination of the squash, toasted pecans, spelt and dressing make this winter salad complete. Tip: Want to take this salad to go? Allow it to cool fully before packing it up.
Prep time
50 min
Portion
1 big bowl
Shelf life
3 days
Supplies
frying pan
oven
Ingredients
50 min
Portion
1 big bowl
Shelf life
3 days
Supplies
frying pan
oven
Ingredients
140 g (2/3 cup) spelt (or pearl barley, rice or lentils)
1 large butternut squash
2 tsp Italian herbs
2 cloves garlic
3 small handfuls pecans
1 medium onion
120 g (1 cup) mushrooms
90 g (1/2 cup) kale, chopped
90 g (1/2 cup) feta, crumbled
ghee or coconut oil for frying
Dressing
5 tbsp extra virgin olive oil
2 tsp apple cider vinegar (with the mother)
2 tsp honey (or maple syrup)
Want to take this salad to go? Allow it to cool fully before packing it up.
Method
Soak the spelt for at least two hours in cold water. Drain and transfer to a saucepan, cover with ample water and bring to a boil. Preheat the oven to 200ºC (390 F). Reduce heat and cook the spelt for about 20 minutes, until al dente and drain. Allow to cool. Meanwhile, slice the squash in half, remove the seeds, and dig out the flesh using a spoon. Chop the squash into small pieces, transfer to a baking sheet, sprinkle with olive oil and the Italian herbs. Press the garlic cloves over top. Toss to combine and place in the oven for about 40 minutes. Keep your eye on things to make sure that nothing burns and toss the mixture about half way through. Toast the pecans (in a bit of oil, if you wish) in a frying pan. Finely chop the onion and mushrooms and sauté them in a large frying pan. When the mushrooms soften, add the kale. Stir everything together for a minute or two and then add the squash, nuts and spelt. Toss well and transfer to a nice serving bowl. Crumble the feta over top, add the dressing and enjoy!
Soak the spelt for at least two hours in cold water. Drain and transfer to a saucepan, cover with ample water and bring to a boil. Preheat the oven to 200ºC (390 F). Reduce heat and cook the spelt for about 20 minutes, until al dente and drain. Allow to cool. Meanwhile, slice the squash in half, remove the seeds, and dig out the flesh using a spoon. Chop the squash into small pieces, transfer to a baking sheet, sprinkle with olive oil and the Italian herbs. Press the garlic cloves over top. Toss to combine and place in the oven for about 40 minutes. Keep your eye on things to make sure that nothing burns and toss the mixture about half way through. Toast the pecans (in a bit of oil, if you wish) in a frying pan. Finely chop the onion and mushrooms and sauté them in a large frying pan. When the mushrooms soften, add the kale. Stir everything together for a minute or two and then add the squash, nuts and spelt. Toss well and transfer to a nice serving bowl. Crumble the feta over top, add the dressing and enjoy!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!
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