Spelt Berry Salad

recipe adapted from fresh fork market

serves 4 to 6

1 1/2 cup Whole Spelt Berries

1 medium butternut squash, cut into 3/4” cubes (3 cups)

1 c kale, minced

1 c pecans, walnuts, or pumpkin seeds toasted and roughly chopped

2 small apples, roughly chopped, kept in water with a splash of lemon juice to prevent browning

1/2 bunch scallions, white and green parts thinly sliced and soaking in ice water

1 cup aged grated cheese, like parmesan (optional)

For the Vinaigrette:

2-3 Tbs honey

1/4 c apple cider vinegar

1 tsp salt

2 cloves garlic minced, or to taste

1/3 c or more olive or sunflower oil

Chopped herbs, like rosemary or parsley, to taste

Rinse and drain the spelt berries well, removing any hulls that might float to the top. Boil a pot of salted water, like making pasta, and add spelt berries. Stir once and simmer for 45 minutes, or until tender to your liking. Drain and rinse the

berries with cool water. Toss with a little olive oil and set aside.

Preheat the oven to 400 degrees. Toss cubed squash with olive oil and a big pinch of salt and pepper until well coated. Roast on a baking sheet for 45-60 minutes until fork tender but still retaining its shape, turning with a spatula halfway through to promote even cooking.

Make the vinaigrette - whisk together the honey, apple cider vinegar, salt, garlic, and herbs. Whisk in oil, tasting after you’ve added 1/3 cup. The dressing should taste quite strong. It should be tangy, sweet, herbaceous, and savory.

To assemble the salad toss together all ingredients, tasting and mixing your salad well. Make sure it's well coated as the berries will drink up moisture. Add more salt, vinegar, pepper as needed. If you'd like to sweeten it add a splash of apple cider and a handful of dried fruit!

Note from Erin: This salad is so versatile you could replace any ingredient with what you have on hand. If you're out of apples, use pears or pomegranate, And any green will do in place of kale. Let this salad really absorb the flavors of the vinaigrette, and I think it tastes best on day 2-3.