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
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