Sweet Potato Spelt Salad

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There’s something really tender about a warm salad, isn’t there? It’s like a cozy hug on a plate—especially when you’ve got roasted sweet potatoes adding that caramelized sweetness, and nutty spelt tying it all together. (I swear, every time I make this, my kitchen just fills up with love…). It’s perfect for lunch or a light dinner, because it’s satisfying but not heavy, you know? So grab your apron, and let’s dive right in!

Why You’ll Crave It

• This salad offers a delightful mix of textures—from the fluffy spelt to the tender sweet potatoes!
• It’s super versatile! Add or swap ingredients to your heart’s content… (I’ve even thrown in some leftover roasted veggies before)
• Perfect for meal prep! It stays fresh in the fridge for a few days—if it lasts that long, that is.
• Bright, inviting colors that make your meal feel a bit more special — who doesn’t love a rainbow on their plate?
• You can whip it up in no time, perfect for those weeknight crunches or lunch meets with friends!

Honestly, the first time I made this salad, I had everyone over for dinner, and my friend Lisa practically did a happy dance when she took her first bite!

What You’ll Need

• Spelt: 200g, rinsed and drained — this ancient grain adds a lovely nutty bite!
• Sweet potatoes: 2 medium-sized, peeled and cubed — they’re the heart of this dish, sweet and creamy.
• Red onion: 1 small, finely chopped — a little bit of bite to balance those sweet potatoes!
• Olive oil: 3 tablespoons — because everything tastes better with a drizzle of good olive oil.
• Cumin: 1 teaspoon — for a warm, earthy note that complements the sweetness.
• Salt and pepper: to taste — simple, but essential for bringing out all the flavors.
• Fresh parsley: a handful, chopped — it’s amazing how fresh herbs can brighten a dish.
• Feta cheese (optional): 100g, crumbled — because who can resist a little feta love, right?

Easy How-To

Get That Oven Roasting

Warm your kitchen up by preheating your oven to 200°C (392°F). As it heats up, you’ll be surrounded by anticipation—just wait!

Sweet Potato Prep Time

Now, while your oven’s getting all toasty, grab those sweet potatoes. Peel ‘em, cut them into cubes (make sure they’re fairly even to cook nicely), and toss them into a big bowl. Join them with olive oil, salt, and pepper… and go on, give it all a good mix—feel free to use your hands here, it’s way more fun!

Let’s Roast!

Lay those sweet potato cubes out on a baking sheet—don’t crowd them (they love their space!). Pop them into the oven and let them roast for about 25-30 minutes. Flip them halfway so they get that nice golden edge… (the smell, oh goodness, will have you salivating).

Cook the Spelt While You Wait

While those sweet potatoes are busy roasting, let’s tackle the spelt. Rinse it under cold water and grab a pot. Combine the spelt with water, add a pinch of salt (just a pinch!), and bring it to boil. Then lower the heat and let it simmer away for about 30-40 minutes until tender.

Draining and Cooling

Once that spelt is ready, drain it and give it a little rinse to stop the cooking—don’t want it mushy! Now, just let it cool down a bit while you wait for those sweet potatoes.

Mix It All Up

In a big mixing bowl, combine those lovely roasted sweet potatoes with the cooled spelt. This is where the magic happens! If you’re feeling adventurous, throw in some of those finely chopped herbs or even nuts for a crunch. Toss it gently but thoroughly, like a hug in a bowl!

Dress It Up

Drizzle some olive oil and a splash of lemon juice over the top—oh, the freshness! Toss again until everything’s beautifully coated and glistening. Adjust the seasoning with salt and pepper according to your taste because nobody likes a bland salad.

Serving It Up

It’s finally time to serve! You can enjoy it warm from the bowl or let it chill for a bit. Either way, don’t forget to sprinkle some fresh herbs or crunchy nuts on top for that perfect finishing touch.

Good to Know

• Want a little zing? A sprinkle of lemon zest does wonders—adds brightness!
• Store leftovers in an airtight container for up to three days, but don’t expect them to last that long…
• The salad works beautifully with any roasted veggies you have on hand—what a great clean-out-the-fridge dish!

Serving Ideas

• Pair this salad along with grilled chicken or fish for a hearty meal that’s still light!

Top Tricks

• If you want a real flavor boost, consider toasting the spelt for a few minutes in your pot before adding water. So good!

Frequently Asked Questions

Can I substitute another grain for spelt?

Absolutely! Quinoa, farro, or brown rice will work just as well. Just make sure to adjust the cooking times according to what you choose.

How can I make this dish vegan?

It’s easy! Just make sure the dressing has no animal products and use all plant-based ingredients — you’re good to go!

Can I use canned sweet potatoes?

Sure, but fresh roasted sweet potatoes have such a lovely texture and flavor that really make this dish sing!

How long can I store leftovers?

Leftovers can hang out in your fridge for up to 3 days. If they last that long…

What other vegetables can I add?

Feel free to toss in a handful of baby spinach, bell peppers, or even some roasted zucchini for a bit of variety!

Conclusion

This roasted sweet potato and spelt salad is a beautiful symphony of flavors and colors, cozy yet vibrant! It’s one of those dishes that make your heart feel full and leaves your taste buds doing a happy little dance. So go ahead, enjoy this delightful salad anytime—it’s a timeless treasure for your table.

More Recipe Suggestions

Quinoa and Black Bean Salad

Combine cooked quinoa with black beans, diced bell peppers, corn, and a lime-cilantro dressing for a fresh, filling salad.

Farro with Roasted Vegetables

Mix farro with roasted veggies like zucchini, carrots, and some red onion drizzled with balsamic glaze for extra flavor!

Lentil and Spinach Salad

Toss lentils with fresh spinach, cherry tomatoes, diced cucumbers, and a lemon-tahini dressing for a protein-rich delight.

Chickpea and Avocado Salad

Blend chickpeas and creamy avocado with diced red onion, parsley, and a bright squeeze of lemon for a hearty salad.

Brown Rice and Grilled Vegetable Medley

Pair brown rice with assorted grilled veggies like asparagus, bell peppers, and eggplant, and finish with a sprinkle of feta cheese for a Mediterranean twist.

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