Winter Salad

Name: Winter Salad
Ingredients: For the Salad; 4 medium carrots, diced; 3 onions, quartered (I used a mix of red and brown); 2 tablespoons olive oil; 1 tablespoon honey; 1/4 teaspoon cinnamon, ground; 1 cayenne pepper, ground; 1/4 teaspoon salt; 1/4 teaspoon fresh ground black pepper; 150 g walnuts, coarsely chopped; 150 g dried cranberries; 200 g spelt berries (or use a mix of different grains and rice); 175 g feta cheese, cubed; 1/2 bunch fresh parsley, chopped (optional); For the dressing; 2 tablespoons balsamic vinegar; 3 tablespoons olive oil; 1 garlic clove, minced; 1 teaspoon Dijon mustard; salt and pepper

20 ingredients

6 steps

Ingredients

For the Salad
4 medium carrots, diced
3 onions, quartered (I used a mix of red and brown)
2 tablespoons olive oil
1 tablespoon honey
1/4 teaspoon cinnamon, ground
1 cayenne pepper, ground
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
150 g walnuts, coarsely chopped
150 g dried cranberries
200 g spelt berries (or use a mix of different grains and rice)
175 g feta cheese, cubed
1/2 bunch fresh parsley, chopped (optional)
For the dressing
2 tablespoons balsamic vinegar
3 tablespoons olive oil
1 garlic clove, minced
1 teaspoon Dijon mustard
salt and pepper

Directions

1

On a paper-lined baking sheet combine carrots, onions, olive oil, honey and spices.
2

Bake in the preheated oven at 190°C/375°F for 25 minutes until soft and caramelised.
3

Add the walnuts and cranberries and bake for another 5 minutes.
4

Meanwhile combine spelt berries (or grain mix), 500 ml water and a pinch of salt in a large pot. Bring to a boil, then reduce the heat and cook covered for 25 minutes or until tender. Drain if necessary and set aside.
5

In a large serving bowl combine the baked vegetables, spelt berries, parsley (is using) and feta cheese.
6

For the dressing combine all of the ingredients and then pour it over the salad. Mix well and enjoy either warm or cold.