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Spelt Berry, Roasted Squash, and Apple Salad

Spelt berries are my secret weapon. You just need to soak them in water overnight and cook them like you would pasta. They provide loads of flavor and texture and adapt well to seasonal changes. Make this whole-grain salad when the leaves are changing and the weather is cooling, or wait till the sun emerges in April and toss the berries with charred asparagus, spicy arugula, and shaved Pecorino. Here, they partner with crisp apples, roasted squash, and walnut praline in this hearty autumnal salad.
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Ingredients
  

  • 2 cups spelt berries soaked in water overnight
  • 1½ teaspoons kosher salt
  • Freshly ground pepper to taste
  • 2 sprigs rosemary
  • ¼ cup maple syrup
  • ¼ cup plus 2 tablespoons applecider vinegar
  • ½ cup extravirgin olive oil
  • 2–4 cups Honeynutsquash (or other varieties like butternut or kabocha)
  • 1 cup walnuts
  • 2 tablespoons cane sugar
  • ½ head napa cabbage
  • 1 large apple Evercrisp preferred
  • ½ cup parsley leaves
  • Wedge of Valley Milk house Lady’s Slipper cheese
  • 1½ teaspoons kosher salt
  • Freshly ground pepper to taste

Instructions
 

  • Preheat oven to 375°F. Bring a large pot of salted water to a boil. Drain the soaked spelt berries and carefully drop them into the pot of boiling water. Lower the heat and cook at a slight boil for about 30–40 minutes, or until the berries are softened and tender. Drain and transfer to a bowl to cool. Taste spelt and season with salt and freshly cracked pepper.
    Strip the rosemary from the stems and give it a quick yet gentle chop. In a small bowl, whisk together rosemary, maple syrup, apple cider vinegar, 1½ tea spoons of salt, and black pepper. Slowly drizzle in the olive oil, whisking continuously.
    Peel and halve the squash. Scoop out the seeds. Cut the squash into uniform half-inch slices and toss with just enough of the maple vinaigrette to evenly coat, about 2 tablespoons. Season squash with salt and pepper and transfer to a rimmed sheet pan. Roast for about 20–30 minutes. Squash should be caramelizedand tender. Cool to room temperature.
    Toss the walnuts with 2 teaspoons of water, cane sugar, and a pinch of salt. Spread them onto a sheet pan and toast in the oven for about 8 minutes until walnut sare golden brown. Cool.
    Core the napa cabbage and cut into bite-sized pieces. Wash with cold water and dry well. Slice the apple into small wedges and combine in a large bowl with the cooked and cooled spelt berries.
    Tear the parsley leaves or chop roughly and add to the bowl along with the cooked squash. Season with salt, pepper, and 3 tablespoons of maple vinaigrette. Toss until well coated. Taste. Add more dressing or salt, if needed. Top with walnut praline and slices of the Lady’s Slipper cheese.
    The salad stores well for up to three days (and even improves) in a covered container in your fridge.