Spelt and Roasted Vegetable Salad
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
Allergen information: may contain gluten, mustard, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
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 (2.5 cm) 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
- 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
Store leftover salad in an airtight container in the refrigerator.
This salad is best enjoyed at room temperature or slightly warmed in a microwave.
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