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Platter of harvest spelt salad with roasted honeynut squash with a wooden spoon.
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Harvest Spelt Salad with Roasted Honeynut Squash

By: Brandon Cochran
This Harvest Spelt Salad is made with Roasted Honeynut Squash, goat cheese, pumpkin seeds, pomegranate, and a maple balsamic vinaigrette. It's a great Thanksgiving main or side dish.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Yield or Serving: 4 people

Equipment

Ingredients

Harvest Spelt Grain Salad:

  • 2 ½ lbs Honeynut Squash, 2 medium honeynut squash, or one butternut squash or any other favorite squash
  • 2 TBS Olive oil
  • Salt and Black Pepper, to season
  • 1 cup Spelt Berries, 180g, or use einkorn, farro, or wheat berries
  • ¼ cup Pumpkin Seeds, toasted
  • 2 cups Arugula, or baby kale or other fall greens
  • 4 oz Goat Cheese, crumbled, or feta, gouda, or cheddar cheese
  • ½ cup Pomegranate Seeds, optional, or dried cranberries or dried cherries

Maple Balsamic Vinaigrette:

Instructions

Roast the Honeynut Squash

  • Preheat the oven to 425ºF (218ºC).
    Using a vegetable peeler, remove the thin outer skin and peel. Trim off the ends and slice each squash in half lengthwise. Scoop out the seeds and pulp with a spoon and discard.
    Cut the squash into ½" thick cubes. Toss on the baking sheet with olive oil, salt, and pepper until coated.
    Roast for 20-25 minutes, flipping halfway through, until caramelized around the edges and fork-tender.
    2 ½ lbs Honeynut Squash, 2 TBS Olive oil, Salt and Black Pepper

Cook the Spelt Berries

  • Boil 1 ¾ cups of water in a pot and add 1 cup of rinsed spelt berries and a large pinch of salt.
    Cover and reduce heat to low and simmer for 40-45 minutes until the berries are al dente and cooked. Strain any remaining water.
    1 cup Spelt Berries

Make the Maple Balsamic Vinaigrette

  • As the spelt cooks and the squash roasts, make the vinaigrette.
    Add all of the vinaigrette ingredients to a small mason jar and cover with a lid and shake. Alternatively, whisk all of the ingredients together in a small bowl.
    ⅓ cup Olive Oil, 1 tsp Dijon or stone ground mustard, 2 tsp Maple Syrup, Salt and Black Pepper, 2 TBS Balsamic Vinegar

Toast the Pumpkin Seeds

  • Toast the pumpkin seeds in a small skillet over medium heat until they start to pop and brown.
    ¼ cup Pumpkin Seeds

Assemble the Spelt Grain Salad

  • When ready to serve, mix the cooked spelt and half of the vinaigrette in a large bowl or serving platter so the spelt can soak in some of the flavors of the dressing.
    Then, toss in the arugula, crumbled goat cheese, roasted honeynut squash, toasted pumpkin seeds, and pomegranate seeds. Taste and adjust with more salt, pepper, vinegar, or oil as needed.
    Serve immediately and enjoy as a main dish (serves 4) or as a side dish (serves 8).
    2 cups Arugula, 4 oz Goat Cheese, ½ cup Pomegranate Seeds

Notes

  • This spelt grain salad is easy to make components ahead of time. You can cook and store the spelt berries, maple balsamic vinaigrette, roasted squash, and toasted pumpkin seeds a few days in advance before assembling.
  • Follow my guide above for more detailed instructions, substitutions, photos to make this recipe step-by-step, storage options, tips, and FAQs.
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