Ingredients
For the salad:
- 1 cup pearled spelt (200 g)
- 200 g flower sprouts (kalettes) trimmed
- 2 handfuls kale leaves, ribs removed and chopped into bite-sized pieces
- 1 tablespoon olive oil
- Sea salt, to taste
- 1/3 cup dried cranberries, coarsely chopped (35 g)
- 1/2 cup shaved parmesan (45 g)
- 1/3 cup raw almonds, toasted and coarsely chopped (35 g)
Salad dressing:
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons apple cider vinegar (unfiltered)
- 2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon maple syrup (or honey)
- 1/2 teaspoon Dijon mustard
- 2 garlic cloves, minced
- Sea salt and freshly ground pepper, to taste
Instructions
- Cook the spelt according to package instructions; in double the amount water for 20 minutes, until al dente. If needed, drained excess liquid and set aside, covered with a lid.
- Meanwhile, preheat oven to 425°F / 220°C (200°C fan-assisted) and line a baking sheet with parchment paper.
- Place the flower sprouts onto the baking tray, drizzle with oil and toss to coat. Lightly season with salt and spread out in an even layer. Roast for 10 minutes, until edges crispy and sprouts crisp-tender.
- Meanwhile, place the chopped kale in a large serving bowl. Sprinkle it with a pinch of salt and small drizzle of olive oil. Massage it with your hands by scrunching up large handfuls at a time until it’s darkens and softens. Set aside.
- In a small bowl, whisk together the dressing ingredients (oil, vinegar, lemon juice, maple syrup, mustard, garlic, salt and pepper) until well combined.
- Add the cooked spelt, roasted flower sprouts, dried cranberries, parmesan cheese, and almonds to the bowl with the kale. Drizzle over the dressing and toss until well combined. Taste and adjusting seasoning, as needed.
- Serve and enjoy!
Nutrition
Notes
- This salad can be enjoyed warm, at room temperature or even cold.