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Spelt salad with pumpkin, grapes, and hazelnuts

Spelt salad with pumpkin, grapes, and hazelnuts

Based on 13 ratings
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Enikö G.

Enikö G.

Contributor

"This salad is fantastic on its own, but you can also dollop yogurt over it or have it with flatbread or falafel to round out the dish."

Difficulty

Easy 👌

Preparation

30 min

Baking

25 min

Resting

15 min

Ingredients

2Servings
90 g
spelt
250 g
Hokkaido pumpkins
100 g
grapes
42½ g
hazelnuts
½
red onion
3 sprigs
parsley
3 sprigs
mint
100 g
baby spinach
52½ ml
olive oil
1 tsp
curry powder
¼
lime
½ clove
garlic
90 ml
apple juice
1 tbsp
apple cider vinegar
½ tbsp
maple syrup
1 tsp
Dijon mustard
tsp
cayenne pepper
tsp
ground cinnamon
salt
pepper
MetricImperial

Utensils

cutting board, knife, 2 colanders, oven, cast iron pan, frying pan, pot, 2 bowls, rubber spatula, citrus press, garlic press, liquid measuring cup, immersion blender

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How-To Videos

how-to-chop-herbs

How to chop herbs

how-to-toast-nuts

How to toast nuts

how-to-cut-hokkaido-pumpkin

How to cut Hokkaido pumpkin

Nutrition per serving

Cal482
Fat25 g
Protein9 g
Carb59 g
  • Step 1/ 5

    Cut pumpkin in half and scoop out pulp and seeds. Then dice the remaining pumpkin. Halve the grapes and roughly chop hazelnuts. Peel and slice onion. Chop parsley and mint. Wash and remove baby spinach leaves from stem.
    • 250 g Hokkaido pumpkins
    • 100 g grapes
    • 42½ g hazelnuts
    • ½ red onion
    • 3 sprigs parsley
    • 3 sprigs mint
    • 100 g baby spinach
    • cutting board
    • knife
    • colander

    Cut pumpkin in half and scoop out pulp and seeds. Then dice the remaining pumpkin. Halve the grapes and roughly chop hazelnuts. Peel and slice onion. Chop parsley and mint. Wash and remove baby spinach leaves from stem.

  • Step 2/ 5

    Preheat oven to 220°C/425°F. Add pumpkin to a cast iron pan. Mix with olive oil, curry powder, salt, and pepper. Stir to combine. Transfer to oven and roast until golden brown, approx. 20 - 30 min. In the meantime, toast hazelnuts and cook spelt according to package instructions.
    • 22½ ml olive oil
    • 1 tsp curry powder
    • 90 g spelt
    • salt
    • pepper
    • oven
    • cast iron pan
    • frying pan
    • pot
    • bowl
    • rubber spatula

    Preheat oven to 220°C/425°F. Add pumpkin to a cast iron pan. Mix with olive oil, curry powder, salt, and pepper. Stir to combine. Transfer to oven and roast until golden brown, approx. 20 - 30 min. In the meantime, toast hazelnuts and cook spelt according to package instructions.

  • Step 3/ 5

    For the dressing, juice half a lime and peel and mince garlic. Transfer both to a measuring cup with remaining olive oil, apple juice, vinegar, maple syrup, and mustard. Sprinkle pinches of cayenne, cinnamon, salt, and pepper into the cup and blend until smooth.
    • ¼ lime
    • ½ clove garlic
    • 30 ml olive oil
    • 90 ml apple juice
    • 1 tbsp apple cider vinegar
    • ½ tbsp maple syrup
    • 1 tsp Dijon mustard
    • tsp cayenne pepper
    • tsp ground cinnamon
    • citrus press
    • garlic press
    • liquid measuring cup
    • immersion blender

    For the dressing, juice half a lime and peel and mince garlic. Transfer both to a measuring cup with remaining olive oil, apple juice, vinegar, maple syrup, and mustard. Sprinkle pinches of cayenne, cinnamon, salt, and pepper into the cup and blend until smooth.

  • Step 4/ 5

    Drain spelt and rinse with cold water, then add to a large bowl. Add dressing and stir to combine. Let rest for approx. 15 min.
    • bowl
    • colander

    Drain spelt and rinse with cold water, then add to a large bowl. Add dressing and stir to combine. Let rest for approx. 15 min.

  • Step 5/ 5

    Mix onion, spinach, grapes, chopped herbs, and hazelnuts with spelt. Top the salad with roasted pumpkin cubes and enjoy!

    Mix onion, spinach, grapes, chopped herbs, and hazelnuts with spelt. Top the salad with roasted pumpkin cubes and enjoy!

  • Enjoy your meal!

    Spelt salad with pumpkin, grapes, and hazelnuts

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