Fall Spelt Berry Salad

Ingredients for salad

• 2 cups cooked Spelt berries

• 1 squash, cooked and cubed

• 1 onion, diced

• 1 sprig sage

• 1 bunch kale, stemmed

• ⅓ C toasted walnuts, chopped

• ⅓ C dried cranberries

• 1 TBS fresh thyme (optional)

• 1TBS parsley (optional)

• ⅓ cup shaved hard cheese (pecorino or parmesan)

• Salt and black pepper

Ingredients for dressing

• ¼ C apple cider vinegar

• 1 TBS maple syrup, or honey

• 1 garlic clove, grated

• 1 TBSDijon mustard

• ¼ teaspoon salt

• black pepper

• ¼ C EVOO

1.Place spelt berries and 1/2 teaspoon salt in a medium saucepan; cover with water to 2 inches above wheat berries. Bring to a boil. Reduce heat; cook, uncovered, 50 minutes or until the spelt berries are tender. Drain.

2.Preheat the oven to 400°F and line a large baking sheet with parchment paper. Roast the butternut squash for 30 to 35 minutes. Add the onions onto the baking sheet with the squash and roast for 20 to 25 minutes.

• Prepare the Apple Cider Vinegar Dressing

• In a large bowl, massage the kale with a bit of the dressing. Add the spelt berries, squash, onion, sage, walnuts, cranberries, parsley, thyme, ½ teaspoon salt, lots of pepper, and toss. Drizzle with more dressing and more freshly ground black pepper. Top with the cheese and serve.

Instructions for dressing:

• In a small bowl, whisk together the apple cider vinegar, maple syrup, garlic, mustard, salt, and several grinds of pepper.

• Drizzle in the olive oil while whisking and continue to whisk until the dressing is emulsified. Alternatively, combine everything in a jar with a tight-fitting lid and shake to combine.