Spelt salad with pumpkin, grapes, and hazelnuts

Based on 6 ratings

“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 👌
30
min.
Preparation
25
min.
Baking
15
min.
Resting

Ingredients

Servings:-4+
180 g spelt
500 g Hokkaido pumpkins
200 g green grapes
85 g hazelnuts
red onion
6 sprigs parsley
6 sprigs mint
200 g baby spinach
105 ml olive oil
2 tsp curry powder
½ lime
1 clove garlic
180 ml apple juice
2 tbsp apple cider vinegar
1 tbsp maple syrup
2 tsp Dijon mustard
⅛ tsp cayenne pepper
⅛ tsp ground cinnamon
salt
pepper
Metric
Imperial

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

Nutrition per serving

Cal
482
Protein
9 g
Fat
25 g
Carb
59 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.
    • 500 g Hokkaido pumpkins
    • 200 g green grapes
    • 85 g hazelnuts
    • red onion
    • 6 sprigs parsley
    • 6 sprigs mint
    • 200 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.
    • 45 ml olive oil
    • 2 tsp curry powder
    • 180 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.
    • ½ lime
    • 1 clove garlic
    • 60 ml olive oil
    • 180 ml apple juice
    • 2 tbsp apple cider vinegar
    • 1 tbsp maple syrup
    • 2 tsp Dijon mustard
    • ⅛ tsp cayenne pepper
    • ⅛ 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!