Ingredients
- 200g cooked pearl spelt or farro
- 400g butternut squash, cubed and roasted
- 30g dried cranberries
- 50g pecans, toasted
- 4 sage leaves, fried crispy
- 60g rocket
- Dressing: 3 tbsp olive oil, 1 tbsp apple cider vinegar, 1 tsp honey, salt, pepper
Method
- Roast squash at 200°C with oil and salt for 25 min.
- Whisk dressing.
- Toss spelt, squash, cranberries and rocket with dressing.
- Top with pecans and crispy sage.