Winter Spelt Salad with Butternut Squash & Hazelnuts
Winter Spelt Salad with Butternut Squash & Hazelnuts
by lnfinity
1 Comment
lnfinity
##Ingredients
* 1/2 small butternut squash – chopped into cubes (leave the skin on if you like) * a small bunch of fresh thyme * 1 1/2 cup cooked spelt – for a gluten free option you can use quinoa or buckwheat * 40g hazelnuts * 20g dried cranberries – soaked in some warm water for 15-20 minutes * the seeds of 1/2 small pomegranate * 2 handfuls of rocket * olive oil for roasting * salt & pepper for seasoning
**Dressing**
* 1 tbsp balsamic vinegar * 2 tbsp extra virgin olive oil * the juice of 1/2 lemon * salt & pepper to taste
###Instructions
1. Add the butternut squash to a baking tray together with the thyme, olive oil, salt & pepper. Toss everything really well and roast in the oven at 200 degrees Celsius for 25-30 minutes until the squash is cooked. 1. Add the hazelnuts to a separate baking tray and place them in the oven for the last 10 minutes. 1. To make the dressing simply mix all the ingredients together until well combined. 1. Add the roasted butternut squash to a large bowl together with the cooked spelt, cranberries, pomegranate seeds, hazelnuts and rocket. Pour over the dressing and mix well.
1 Comment
##Ingredients
* 1/2 small butternut squash – chopped into cubes (leave the skin on if you like)
* a small bunch of fresh thyme
* 1 1/2 cup cooked spelt – for a gluten free option you can use quinoa or buckwheat
* 40g hazelnuts
* 20g dried cranberries – soaked in some warm water for 15-20 minutes
* the seeds of 1/2 small pomegranate
* 2 handfuls of rocket
* olive oil for roasting
* salt & pepper for seasoning
**Dressing**
* 1 tbsp balsamic vinegar
* 2 tbsp extra virgin olive oil
* the juice of 1/2 lemon
* salt & pepper to taste
###Instructions
1. Add the butternut squash to a baking tray together with the thyme, olive oil, salt & pepper. Toss everything really well and roast in the oven at 200 degrees Celsius for 25-30 minutes until the squash is cooked.
1. Add the hazelnuts to a separate baking tray and place them in the oven for the last 10 minutes.
1. To make the dressing simply mix all the ingredients together until well combined.
1. Add the roasted butternut squash to a large bowl together with the cooked spelt, cranberries, pomegranate seeds, hazelnuts and rocket. Pour over the dressing and mix well.
[Source](https://www.instagram.com/reel/C0j3qRCqBPn/)