Spelt, a hearty, fiber-filled ancient grain, is the spotlight of this dish. With it's chewy texture and nutty flavor, spelt is a versatile whole grain, that can be added to side dishes, salads and cereals. Warm spelt salad is paired with seasonal veggies like winter squash and spinach to create a nutrient-packed dish that will satisfy your cravings, and keep you fuller, longer.
Warm Spelt Salad with Winter Squash and Chickpeas Recipe
Nutrient packed! This warm salad will keep you fuller, longer. Perfect for your New Year's slim-down resolution!
- 1 cup spelt: 1 cup
- water: 2 ½ cups
- olive oil: 2 tablespoons, divided
- winter squash: 1 ½ cups, cubed
- dried rosemary: 1 teaspoon
- medium yellow onion: 1, thinly sliced
- garlic cloves (thinly sliced): 3, thinly sliced
- chickpeas (frozen, or canned): ¾ cup
- packed spinach: 1 ½ cups
- salt: 1 teaspoon
- pepper: ½ teaspoon
- chopped walnuts: ¼ cup
Step 1: Preheat oven to 350 degrees.
Step 2: In a small pot, bring 2 ½ cups of water to a boil.
Step 3: Once the water boils, add the spelt and ¼ teaspoon sea salt. Reduce the heat to simmer, cover with lid, and cook berries for about 40 minutes.
Step 4: Chop winter squash into bite-sized cubes (about 1 inch big).
Step 5: In a baking dish, toss cubed squash with 1 tablespoon olive oil, ¼ teaspoon salt, and rosemary. Cover with tin foil and bake for 30 minutes, or until fork-tender.
Step 6: While the squash is roasting in the oven, thinly slice onion and garlic.
Step 7: In a large pan, heat 1 tablespoon of olive oil and add onions. Cook for 3-5 minutes, until onions are fragrant and translucent.
Step 8: Add garlic, chickpeas and spinach. Cook for another 5 minutes. Turn off flame.
Step 9: Once spelt berries are cooked through (should be soft, but chewy) add to pan.
Step 10: Add cooked squash, ½ teaspoon salt, and ½ teaspoon pepper to pan and mix until all of the ingredients are well incorporated.
Step 11: Divide into prepared dishes and top with chopped walnuts. Serve warm.