Spelt, butternut squash, cranberry and basil salad - The Jewish Chronicle
A speedy salad for time starved chefs
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Cooking tools:
- Kitchen scale
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Peeler
- Saucepan
- Colander
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Skillet
- Spoon
- Serving bowl
Ingredients
- 125g spelt (or use a 250g pouch of cooked spelt)
- 1 butternut squash, peeled and cut into chunks (or 400g prepared squash)
- 1 garlic clove, unpeeled
- 2 red onions, cut into wedges
- 2 tbsp olive oil
- salt
- freshly ground black pepper
- a pinch of chilli flakes
- 100g dried cranberries
- 100g pistachios, shelled
- a small bunch of basil leaves, picked off the stems but kept whole
- a small bunch of flat-leaf parsley, roughly chopped
- 85g baby spinach leaves
- 150g mild goats’ cheese, crumbled (optional)
- 4 tbsp balsamic vinegar
- 4 tbsp extra-virgin olive oil
- 1 tbsp wholegrain mustard
- 1 tbsp date syrup (silan) or honey
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