Print Options:

Fall Spelt Berry Salad

 4 cups cooked spelt berries (make the whole bag and freeze what you don't need in a little bit of the cooking water)
 3 cups cubed butternut squash (or other squash, but if using acorn roast in wedges not cubes.)
 1 bunch broccoli
 2-3 tbsp honey (or agave for vegan prep)
 1/4 cup apple cider vinegar
 1 tsp salt
 2 cloves garlic, minced
 2 tbsp freshly minced rosemary
 sunflower or olive oil
 1 cup pecans or toasted walnuts, roughly chopped
 1 cup minced kale
 2 small apples, roughly chopped (keep in lemon water while prepping to prevent browning)
 1 cup grated cheese (like parmesan, asiago or Flat Rock. Omit for vegan prep)
Cook spelt berries

Rinse well, then soak for a few hours or overnight. To speed this up, soak in boiling water for 2 hours, rinse and drain.


Cover with water in a pot and bring to a boil, reduce heat to a simmer until done (about 45 minutes.)

Roast veggies

Turn your oven to 400 degrees.


Toss the cubed squash and the broccoli in some oil and a pinch of salt and pepper.


Roast the squash for 1 hour (or until mostly soft but not mushy) and the broccoli for 45 minutes. When the broccoli is done, roughly chop.

Make your dressing

Whisk together the honey, apple cider vinegar, salt, garlic and rosemary.


Start to whisk in your oil, tasting after you've added about 1/3 cup. You can also just shake it all up in a mason jar.

Toss the salad

Toss warm spelt berries with the dressing, the squash, broccoli, nuts, apples and grated cheese. Serve warm or chilled.