Important Update: Calorie Count will be shutting down on March 15th. Please click here to read the announcement. Data export is available.

Roasted Squash and Spelt Salad Recipe

Looking for an easy Roasted Squash and Spelt Salad recipe? Learn how to make Roasted Squash and Spelt Salad using healthy ingredients.


Submitted by gazingwestward

Makes 5 servings



- 1 medium Hokkaido squash, about 1.2 kilos (2 1/2 pounds) (other winter squashes may be substituted; just make sure you pick a variety that holds its shape when cooked) - 1 tablespoon ras-el-hanout, or other warm spice mix - ground cayenne pepper, to taste - 380 grams (2 cups) uncooked einkorn wheat (spelt may be substituted) - 2 medium shallots, peeled and finely minced - one bunch fresh cilantro, parsley, tarragon, or a mix thereof, roughly chopped - the meat from about 20 walnuts, crumbled - olive oil - sea salt, freshly ground pepper

Recipe Ingredients for Roasted Squash and Spelt Salad

1/2 cup walnuts
2 cups spelt
1 cup cilantro
2 1/2 pounds butternut squash
1 teaspoon olive oil

Recipe Directions for Roasted Squash and Spelt Salad

  1. Preheat the oven to 220C (430F).

  2. Split the squash into quarters using a large, well sharpened knife, and scoop out the seeds and stringy flesh. It is unnecessary to peel the squash if it's an organic Hokkaido or butternut squash, but if you're using another kind, you may have to peel it. Cut the flesh into bite-size cubes.

  3. Oil a rimmed baking sheet and spread the cubed squash on it. Sprinkle with the ras-el-hanout, cayenne pepper, and some salt. Drizzle with olive oil, toss well to coat, arrange in an even layer, and insert in the oven. Roast for 30 to 40 minutes, until the squash is tender and golden in places, stirring halfway through. Let cool to room temperature.

  4. In the meantime, cook the einkorn wheat according to package instructions, adding the minced shallots to the cooking water. (I cook mine in my pressure cooker in a scant 3 cups of salted water with a bay leaf and the shallots, and it takes 25 minutes counting from the whistle of the valve.) Let cool to room temperature.

  5. In a large salad bowl, combine the einkorn wheat and roasted squash with the herbs, walnuts, and a generous sprinkle of pepper, working gently to avoid squishing the squash (haha). Taste and adjust the seasoning.

  6. Serve immediately, or cover and reserve in the refrigerator for a few hours before serving. You can also make the salad a day ahead, in which case I recommend holding the fresh herbs to add them just before serving.

Categories

Main Dish

Nutrition Facts
Serving Size 285.4g
Amount Per Serving
Calories
344
Calories from Fat
87
% Daily Value*
Total Fat
9.7g
15%
Saturated Fat
0.6g
3%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
11mg
0%
Potassium
1060mg
30%
Total Carbohydrates
57.9g
19%
Dietary Fiber
10.3g
41%
Sugars
5.2g
Protein
10.2g
Vitamin A 487% Vitamin C 81%
Calcium 12% Iron 19%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in saturated fat
  • No cholesterol
  • Very low in sodium
  • High in dietary fiber
  • Very high in vitamin A
  • Very high in vitamin C
  •  
    Join Calorie Count - It's Easy and Free!
    CREATE FREE ACCOUNT
    Advertisement