This Roasted Sweet Dumpling Squash and Spelt Salad with Hazelnuts and Cranberries is a vibrant, nutritious dish that’s perfect for any season. It’s loaded with roasted sweet squash, nutty spelt, crunchy hazelnuts, and tart cranberries, all tossed together in a simple, tangy dressing. Whether you’re prepping for a weeknight dinner or making something special for a gathering, this salad is quick, wholesome, and delicious!
Ingredients for Roasted Sweet Dumpling Spelt Salad
- Sweet dumpling squash: Roasting enhances its natural sweetness. Hokkaido squash works too!
- Quick-cooking spelt: Nutty, chewy, and filling—great for adding substance to the salad.
- Red onion: Adds a bit of sharpness to balance the sweet flavours.
- Hazelnuts: Roasted and chopped for a crunchy texture.
- Cranberries: Choose naturally sweetened ones for a tart-sweet contrast.
- Parsley: Fresh herbs to bring brightness to the dish.
- Simple balsamic dressing: Olive oil, balsamic cream, and a squeeze of lemon for the perfect finish.
Tip: Swap spelt with Einkorn (farro) or barley if you prefer, and substitute sunflower seeds if you need a nut-free option.
How to Make Roasted Sweet Dumpling Spelt Salad (Super Easy)
- Cook the spelt: Just follow the instructions on the package and let it cool a bit when done.
- Roast the squash: Toss the sliced squash in olive oil, salt, and pepper, then roast it until tender and golden.
- Mix it all together: In a big bowl, gently combine the spelt, roasted squash, onion, hazelnuts, cranberries, and parsley. Drizzle with the dressing, toss, and you’re done! Add some crumbled feta if you like.
Check the recipe card below for all the details!
FAQs About Roasted Sweet Dumpling Spelt Salad
Definitely! This salad keeps well in the fridge for 2-3 days. Store the dressing separately and toss before serving for the freshest results.
Yes, walnuts or pecans would work well here, or use sunflower seeds if you need a nut-free option.
Absolutely! Farro, barley, or even quinoa would be great substitutes for spelt.
5 Reasons You’ll Love This Roasted Sweet Dumpling Spelt Salad
Hearty and wholesome: Packed with fibre, vitamins, and healthy fats for a nourishing meal.
Flavour-packed: The sweetness of squash and cranberries paired with the nuttiness of spelt and hazelnuts creates a perfect balance—and every bite gives you a new taste experience.
Great for meal prep: Make a big batch and enjoy it over a few days—it keeps well in the fridge.
Simple yet impressive: With just a few ingredients, this salad is easy to whip up but looks and tastes special. It’s the perfect side dish for Christmas or any holiday gathering!
Versatile: It works as a main course, side dish, or even as a potluck star!
If you loved this Roasted Sweet Dumpling Spelt Salad, you’ve got to try these other delicious salads: Sweet Dumpling Squash Salad with Feta and Roasted Delicata Squash (Sweet Dumpling). Each one is packed with vibrant, seasonal flavours and wholesome ingredients—perfect for everything from weeknight dinners to special gatherings!
Roasted Squash and Spelt Salad with Hazelnuts and Cranberries
Ingredients
For the salad:
- 2 tablespoons olive oil
- 1 kg sweet dumpling squash (or Hokkaido or Butternut, peeled)
- 150 g quick-cooking spelt (or einkorn/farro)
- 1 small red onion, diced
- 100 g roasted hazelnuts, roughly chopped
- 50 g dried organic cranberries (naturally sweetened)
- ½ small bunch fresh parsley, finely chopped (generous handful)
For the dressing:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic cream (Crema di Balsamico), or aged balsamic vinegar
- 1 teaspoon freshly squeezed lemon juice
- sea salt and freshly ground pepper, to taste
- crumbled feta, optional to garnish
Method
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Cook the spelt: Prepare the spelt or einkorn according to package instructions. Once cooked, drain and set aside to cool slightly.
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Prepare the sweet dumpling squash: Cut the squash in halve lengthwise and scrape out seeds, then slice it into 2cm half-moons (leaving the skin on, as it’s edible). Drizzle with the oil and using your hands, toss until evenly coated. Spread out in an even layer, careful not to over crowd. Season with salt and pepper.
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Roast the squash: Preheat the oven to 200°C (390°F). Toss the cubed squash with 2 tbsp olive oil, season with salt and pepper, then spread on a baking sheet. Roast for 25-30 minutes, or until tender and slightly caramelised. Set aside to cool.
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Prepare the salad mix: In a large bowl, combine the cooked spelt, roasted squash, diced red onion, chopped hazelnuts, dried cranberries, and parsley.
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Make the dressing: In a small bowl, whisk together 2 tablespoons extra virgin olive oil, balsamic cream (or aged balsamic), and lemon juice. Season with salt and pepper to taste.
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Assemble the salad: Drizzle the dressing over the salad and toss everything gently to combine. If using, top with crumbled feta for extra flavour. Enjoy!
Notes
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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