Spelt, Butternut Squash, and Kale Salad

Votes: 1

Time: 1 hour.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 444, total fat 22 G., saturated fats 5 G., proteins 21 G., carbohydrates 46 G., fiber 7 G., cholesterol 49 mg, sodium 680 mg, sugar 11 G.

This hearty, healthy salad is bursting with a gamut of flavors that complement each other harmoniously. Tender butternut squash, chewy spelt, crunchy walnuts, juicy kale, smoked Gouda, and chunks of chicken breast are all tossed in a stunning vinaigrette that adds just the right amount of tartness.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 cups fresh butternut squash, peeled and cut into 1cm pieces
1 medium red onion, thinly sliced
4 tbsp (60 ml) extra-virgin olive oil, divided, plus extra for drizzling
0.5 cup golden raisins
2 tablespoons white wine vinegar
1 teaspoon grainy mustard
A pinch of ground cayenne pepper
2.5 cups cooked spelt, cooled (from 1 cup raw spelt, cooked according to package directions)
1 shredded grilled chicken breast
90 g smoked Gouda, cut into very small cubes
0.5 cups walnut halves, toasted and coarsely chopped
3 cups small kale

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Place the pumpkin and red onion on the prepared baking sheet. Drizzle with 1 tablespoon of vegetable oil and season with salt and pepper to taste. Toss with your hands to coat well and spread into a single layer. Bake, stirring once, until the pumpkin is tender when pierced with a fork, 30–40 minutes. Let cool to room temperature.
Place the raisins in a shallow bowl and pour vinegar over them. Soak, stirring occasionally, for at least 15 minutes. Pour the vinegar into another small bowl, pressing down on the raisins to extract as much liquid as possible. Add mustard, cayenne pepper, salt, and peppercorns to the vinegar, to taste. Drizzle with the remaining 3 tablespoons of oil. Whisk until emulsified. Set aside.

To make the salad, place the spelt, chicken, cheese, walnuts, raisins, pumpkin, red onion, and kale in a large bowl, add the dressing, salt, and pepper to taste. Toss to combine. This is one of those salads that really gets better with a little time to rest.

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