LunchDinnerMain Course

Spelt and Roasted Vegetable Salad

Name: Spelt and Roasted Vegetable Salad
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: german
Ingredients: 1.5 cup spelt rinsed; 2 pcs carrot peeled and chopped; 2 pcs parsnip peeled and chopped; 1 pcs sweet potato peeled and chopped into 1-inch cubes; 0.5 pcs red onion chopped into large wedges; 3 tbsp olive oil; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 2 tbsp red wine vinegar; 1 tsp dijon mustard; 1 tsp maple syrup; 3 tbsp olive oil; 0.25 tsp salt; 0.13 tsp black pepper freshly ground; 0.25 cup fresh parsley chopped

This hearty and nutritious salad features tender, chewy spelt combined with a colorful mix of roasted root vegetables. It's a satisfying and balanced meal perfect for a light dinner or a packed lunch.

An original recipe by Forkin

Total time: 55 min
Serves: 4
Difficulty: Medium
Per serving: 527 kcal

Vegetarian

Allergen information: may contain gluten, mustard, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1.5 cupspelt, rinsed

roasted vegetables

2 pcscarrot, peeled and chopped
2 pcsparsnip, peeled and chopped
1 pcssweet potato, peeled and chopped into 1-inch cubes
0.5 pcsred onion, chopped into large wedges
3 tbspolive oil
0.5 tspsalt
0.25 tspblack pepper, freshly ground

dressing

2 tbspred wine vinegar
1 tspdijon mustard
1 tspmaple syrup
3 tbspolive oil
0.25 tspsalt
0.13 tspblack pepper, freshly ground

garnish

0.25 cupfresh parsley, chopped

Equipment

mixing spoon · pot · oven · whisk · baking sheet · parchment paper · large bowl

The method

Step by step

1
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.
About 5 min
2
In a large bowl, toss the carrots, parsnips, sweet potato, and red onion with olive oil, salt, and black pepper until evenly coated.
About 5 min
3
Spread the seasoned vegetables in a single layer on the prepared baking sheet.
About 1 min
Cook’s note: Avoid overcrowding the pan for better roasting.
4
Roast for 25-30 minutes, flipping halfway through, until the vegetables are tender and slightly caramelized.
About 30 min
5
While the vegetables are roasting, cook the spelt. Bring a pot of salted water to a boil.
About 5 min
6
Add the rinsed spelt and cook according to package directions, usually 20-30 minutes, until tender but still chewy.
About 25 min
7
Drain the cooked spelt and set aside to cool slightly.
8
In a small bowl, whisk together the red wine vinegar, dijon mustard, maple syrup, olive oil, salt, and black pepper for the dressing.
About 2 min
9
In a large mixing bowl, combine the cooled spelt, roasted vegetables, and chopped fresh parsley.
About 5 min
10
Pour the dressing over the salad and toss gently to combine everything thoroughly.
About 2 min
Cook’s note: Taste and adjust seasoning if needed.
11
Serve warm or at room temperature.

Per serving

Nutrition

70%Score

Calories: 527kcal
Protein: 10.8g
Carbs: 74.4g
Fat: 22.4g
Fibre: 11.1g
Sugar: 7.6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover salad in an airtight container in the refrigerator.

Reheating

This salad is best enjoyed at room temperature or slightly warmed in a microwave.