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This hearty, healthy salad could be made with quinoa as a base if you’d prefer something gluten-free. A vinaigrette made with lemon juice and parsley is faintly Middle Eastern in flavor and goes wonderfully with the roasted squash, almonds, and creamy goat cheese.
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Ingredients
For 6 Serving(s)
butternut-squash-and-spelt-salad-with-goat-cheese-
- 1 c uncooked spelt
- 4 c peeled and cubed butternut squash
- 1/4 olive oil
- 1/2 t pepper
- 1 lemon
- 1 c thinly sliced scalions
- 1/2 c roughly chopped parsley
- 1/4 c sliced almonds
- 4 oz goat cheese
Butternut Squash and Spelt Salad with Goat Cheese and Toasted Almonds Directions
- Preheat oven to 350˚F. Line a baking sheet with parchment or a silpat.
- Place the drained spelt in a saucepan and cover with fresh water. Simmer, covered, for about an hour, until tender. Drain well and set aside.
- In a large bowl, toss the butternut squash with 2 tablespoons of the olive oil, ½ teaspoon of salt, and ¼ teaspoon of the pepper. Arrange on the baking sheet and roast until tender, 20-25 minutes.
- In a small bowl, whisk together the remaining 2 tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon pepper, and lemon juice and zest. Stir in the chopped parsley.
- In a large serving bowl, fold together the cooked spelt with the roasted squash, scallions, toasted almonds, and goat cheese. Add the vinaigrette and stir to combine. Adjust seasoning if needed. Serve warm or at room temperature.