Fall Spelt Berry Salad

Serves 4–6

  • 4 cups cooked spelt berries (make the whole bag and freeze what you don’t need in a little bit of the cooking water)
  • 3 cups cubed butternut squash
  • 1 bunch broccoli
  • Salt and pepper, to taste
  • 2–3 tablespoons honey (or agave)
  • ¼ cup apple cider vinegar
  • 1 teaspoon salt
  • 2 cloves garlic, minced
  • 2 tablespoons freshly minced rosemary
  • ⅓ cup of sunflower or olive oil
  • 1 cup pecans or toasted walnuts, roughly chopped
  • 1 cup minced kale
  • 2 small apples, roughly chopped (keep in lemon water to prevent browning)
  • 1 cup grated cheese (Parmesan, Asiago or Flat Rock)

Rinse spelt berries, then soak for a few hours or overnight. To speed this up, soak in boiling water for 2 hours, then rinse and drain. Cover with water and bring to a boil. Reduce heat to a simmer until done, about 45 minutes. Preheat oven to 400°. Toss the cubed squash and broccoli in some oil, and add a pinch of salt and pepper. Roast the squash for 1 hour, or until mostly soft but not mushy. Roast the broccoli for 45 minutes. When the broccoli is done, roughly chop it. Whisk together the honey, apple cider vinegar, salt, garlic, and rosemary. Start to whisk in your oil, tasting after you’ve added about ⅓ cup. You can also just shake it all up in a Mason jar. Toss the warm spelt berries with the dressing, the squash, the broccoli, nuts, apples, and grated cheese. Serve warm or chilled.