Fall Spelt Berry Salad

Name: Fall Spelt Berry Salad
Ingredients: 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)

freshforkmarket.com

Ingredients4 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...

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Ingredients

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)