As autumn gently settles in, the allure of warm, hearty meals becomes irresistible. The moment the first leaves start to turn, I can’t help but envision a cozy kitchen filled with the comforting aroma of roasting apples mingling with the earthy notes of toasty spelt grains. This Warm Roasted Apple Spelt Salad with Toasted Sunflower and Sage is one of those recipes that encapsulates the essence of the season while delivering a symphony of flavors and textures.
I discovered this delightful dish during a weekend gathering with friends, where a craving for something vibrant yet filling struck. It quickly became the star of the table, leaving everyone coming back for seconds. Combining tender spelt, sweet roasted Fuji apples, and crunchy sunflower seeds, this salad captures a delightful harmony that transcends the ordinary.
Whether you’re seeking a nutritious lunch or a show-stopping side for your next dinner, this salad is your answer. Packed with fiber and personality, it’s a wonderful way to break away from the monotony of fast food meals without the fuss. So, let’s dive into this culinary adventure and elevate your home dining experience!
Why will you love this Warm Roasted Apple Spelt Salad?
Nourishing, hearty goodness: This salad is not just a meal; it’s a warm hug in a bowl! The spelt is nutrient-dense, providing fiber while keeping you full and satisfied.
Flavor explosion: Sweet roasted apples paired with zesty mustard vinaigrette creates an enticing balance that will impress your taste buds.
Versatile delight: Perfect as a main dish or a side, it adapts beautifully for any occasion.
Crowd-pleaser: Your friends and family will rave about this unique flavor combination.
Quick prep: In about an hour, you can whip up this delightful dish, making it an easy choice for busy days.
Whether you want a filling lunch or a stunning side dish, this recipe is sure to become a favorite in your kitchen!
Warm Roasted Apple Spelt Salad Ingredients
For the Salad
• ½ lb spelt grains – a hearty base packed with fiber and nutrients.
• 1 pc bay leaf – adds a subtle, aromatic flavor during cooking.
• 4 cups chicken or vegetable stock – enhances the richness of the spelt; bouillon cubes work too!
• salt to taste – essential for seasoning; adjust for your preference.
For the Mustard Vinaigrette
• 2 tbsp cider vinegar – brings a tangy brightness to the dressing.
• 2 tbsp grainy mustard – gives the vinaigrette a speckled texture and a punchy flavor.
• ½ tsp honey (optional) – adds a hint of natural sweetness that balances the acidity.
• ¼ tsp black pepper – for a subtle kick to elevate the dressing’s flavor.
• 4 tbsp sunflower oil – a neutral oil allows the other flavors to shine through.
• 2 tbsp extra virgin olive oil – enhances richness and brings depth to the vinaigrette.
For the Toppings
• ½ bunch fresh sage – brings earthy herbal notes; crispy sage elevates the dish!
• 5 tbsp sunflower seeds – toasted for crunch, adding delightful texture and nutty flavor.
• 2 whole Fuji apples – sweet and crisp, they roast beautifully and complement the salad well.
• 1-2 tbsp vegetable oil – to fry the apples and sage for added richness.
• 1 tbsp butter, unsalted – enhances the flavor of the apples while they cook.
This Warm Roasted Apple Spelt Salad with Toasted Sunflower and Sage combines a spectrum of tastes and textures that will delight everyone at your table!
How to Make Warm Roasted Apple Spelt Salad
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Rinse the spelt grains under cold water a few times to remove any impurities. This ensures your salad has a fresh taste and clean texture.
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Boil 4 cups of chicken or vegetable stock in a large pan, adding a pinch of salt for flavor. Bring the stock to a rolling boil, creating a flavorful base for the spelt.
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Cook the spelt for about 45 minutes, or until the grains are tender yet hold a pleasant bite. Stir occasionally, and keep an eye on the texture as it cooks.
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Blend the mustard vinaigrette by combining cider vinegar, grainy mustard, honey (if using), black pepper, and salts in a blender. Slowly add in the sunflower and olive oils until you achieve a smooth, emulsified dressing.
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Heat vegetable oil in a large cast iron pan over low-medium heat. This oil will crisp up the sage and bring out its flavor.
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Fry the sage leaves in the hot oil, gently moving them around until they become crispy. Drain them on a paper towel and season lightly with salt for enhanced flavor.
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Prepare the pan by discarding any excess oil, keeping it ready for the apples.
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Strain the cooked spelt and let it cool on a tray for easier mixing. You can also keep it in the pan if you prefer a warm dish.
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Preheat your oven to 400°F (200°C). Core and slice the Fuji apples into large pieces. Fry them in butter over medium heat until golden brown, flipping for even cooking.
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Toast the sunflower seeds by adding them to the pan with the fried apples, then place the pan in the preheated oven for about 5 minutes, or until the seeds are lightly golden.
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Mix the cooked spelt with a few tablespoons of the mustard vinaigrette in a bowl. Taste and adjust seasoning with salt or pepper if needed to your liking.
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Combine the warm apples and toasted sunflower seeds with the spelt, leaving a few seeds aside for garnishing.
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Garnish the salad with the remaining apple slices and sunflower seeds, drizzling it with more mustard dressing, then top off with crispy sage for a flavorful finish.
Optional: Drizzle with extra olive oil before serving for added richness.
Exact quantities are listed in the recipe card below.
Warm Roasted Apple Spelt Salad Variations
Feel free to play with this recipe and make it your own, adding your unique touch to each bite!
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Dairy-Free: Replace the butter with additional vegetable oil when frying the apples to keep it plant-based.
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Grain Switch: Try quinoa or farro as a tasty alternative to spelt for a different texture and flavor profile.
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Nutty Crunch: Add chopped walnuts or pecans for an extra layer of crunch and a boost of nutrition.
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Hearty Greens: Toss in baby spinach or arugula just before serving for a fresh, crisp element that brightens the dish.
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Sweeten Up: Swap Fuji apples for pears or honeycrisp apples for a different sweetness that complements the mustard vinaigrette.
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Herb Variation: Introduce fresh thyme or rosemary in place of sage for a fragrant twist that pairs nicely with roasted apples.
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Spicy Kick: Add a pinch of cayenne pepper to the dressing for a hint of heat that contrasts beautifully with the sweet apples.
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Seasonal Spin: Embrace seasonal produce by adding roasted butternut squash or beetroot for a colorful autumn salad that delights the senses.
How to Store and Freeze Warm Roasted Apple Spelt Salad
Fridge: Keep any leftover salad in an airtight container for up to 3 days. Store the vinaigrette separately to maintain freshness until you’re ready to enjoy it again.
Freezer: It’s best to freeze the spelt separately if you have leftovers, as the apples and spices may not freeze well. If frozen correctly in a sealed bag, the spelt can last for up to 3 months.
Reheating: When ready to enjoy your salad again, reheat the spelt on the stovetop with a splash of water or broth for moisture. Do not reheat the salad with apples, as they can become mushy.
Serving Suggestion: Toss in some fresh crispy sage and a drizzle of rest vinaigrette before serving for a delightful touch to your Warm Roasted Apple Spelt Salad!
What to Serve with Warm Roasted Apple Spelt Salad with Toasted Sunflower and Sage?
Discover delicious accompaniments that enhance the delightful flavors of your spelt salad while creating a well-rounded meal.
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Grilled Chicken: A juicy grilled chicken breast adds protein and a savory contrast to the sweet and nutty elements of the salad.
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Maple-Glazed Brussels Sprouts: The sweetness of maple syrup pairs beautifully with roasted apples, creating a stunning side dish that complements the main.
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Crispy Garlic Bread: The luscious, buttery crunch of garlic bread provides a satisfying texture balance, perfect for scooping up those tender bits of salad.
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Roasted Carrots with Honey: Tender roasted carrots drizzled with honey bring a naturally sweet element, echoing the flavor of the Fuji apples with a delightful chew.
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Toasted Quinoa: This nutty grain can be served alongside the salad, showing off additional protein and fiber while absorbing some of that tangy mustard vinaigrette!
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Feta Cheese Crumbles: Adding a sprinkle of tangy feta on top of the salad enhances its flavor and texture, highlighting that delightful creamy finish.
Beverages such as Crisp White Wine or a warm Chai Tea can accompany this dish perfectly, rounding off a cozy meal. Enjoy!
Make Ahead Options
This Warm Roasted Apple Spelt Salad with Toasted Sunflower and Sage is a fantastic choice for meal prep! You can cook the spelt and prepare the mustard vinaigrette up to 3 days in advance, storing both in airtight containers in the refrigerator. To keep the spelt fresh, allow it to cool completely before refrigerating, as this helps maintain its texture. You can even slice the Fuji apples and roast them just before serving; this way, they stay warm and add the perfect touch of sweetness. When you’re ready to enjoy, simply mix the spelt with the dressing and top it with the roasted apples and toasted sunflower seeds for a delicious meal that tastes just as wonderful as when it’s freshly made!
Expert Tips for Warm Roasted Apple Spelt Salad
Quality Spelt: Use high-quality spelt grains for better flavor and texture, avoiding inferior brands that might yield mushy results.
Season the Stock: Don’t skimp on seasoning your chicken or vegetable stock with salt. A well-seasoned stock elevates the entire dish, making the grains flavorful.
Perfect Crispy Sage: Ensure your oil is hot enough before frying the sage. Undercooking can lead to soggy leaves, while overcooking can produce bitterness.
Timing is Key: Roast the apples just until golden brown, about 3-4 minutes on each side. You want them tender but not mushy, enhancing the warmth of your salad.
Dress Once: Add the mustard vinaigrette just before serving to ensure the salad remains fresh and vibrant. This prevents the spelt from absorbing too much dressing ahead of time.
Tweak to Your Taste: Feel free to adjust the mustard and honey amounts in the vinaigrette according to your taste preference. This can personalize your Warm Roasted Apple Spelt Salad!
Warm Roasted Apple Spelt Salad with Toasted Sunflower and Sage Recipe FAQs
How do I choose ripe apples for this salad?
Absolutely! For this Warm Roasted Apple Spelt Salad, I recommend selecting Fuji apples for their perfect balance of sweetness and crunch. Look for apples that are firm and without any bruising or dark spots. The skin should be vibrant, indicating freshness, and they should smell fruity. Avoid any that feel soft or show signs of aging.
What is the best way to store leftovers?
Very! To keep your salad fresh, transfer any leftovers to an airtight container in the fridge, where it can last up to 3 days. However, store the mustard vinaigrette separately to prevent the spelt from absorbing too much dressing and becoming soggy. This way, you can enjoy a refreshing bowl anytime!
Can I freeze the spelt salad?
Absolutely! If you’re looking to save some for later, it’s best to freeze the spelt separately. To do this, let the spelt cool completely, then transfer it to a sealed freezer bag, squeezing out as much air as possible. You can freeze it for up to 3 months. When you’re ready to eat, just thaw in the fridge overnight and reheat on the stovetop with a splash of water or broth.
How can I make this salad more allergy-friendly?
Great question! To customize the Warm Roasted Apple Spelt Salad for those with allergies, you can replace the sunflower oil and seeds with alternatives like olive oil and pumpkin seeds or simply omit them if you need a completely nut-free dish. Additionally, make sure to use gluten-free grains if gluten sensitivity is a concern; quinoa is a wonderful substitute for spelt!
What should I do if my sage leaves aren’t getting crispy?
Very good to ask! If your crispy sage isn’t turning out as desired, ensure your oil is hot enough before adding the sage leaves. You can test the oil’s readiness by dropping a small piece of bread in; if it sizzles immediately, you’re good to go. Avoid overcrowding the pan, as this can lower the oil’s temperature and lead to soggy leaves. Fry in small batches for the best results!
Warm Roasted Apple Spelt Salad with Toasted Sunflower & Sage Bliss
Ingredients
Equipment
Method
- Rinse the spelt grains under cold water a few times to remove any impurities.
- Boil 4 cups of chicken or vegetable stock in a large pan, adding a pinch of salt.
- Cook the spelt for about 45 minutes, or until the grains are tender yet hold a pleasant bite.
- Blend the mustard vinaigrette by combining cider vinegar, grainy mustard, honey (if using), black pepper, and salt in a blender.
- Heat vegetable oil in a large cast iron pan over low-medium heat.
- Fry the sage leaves in the hot oil until crispy, then drain on a paper towel.
- Prepare the pan by discarding any excess oil, keeping it ready for the apples.
- Strain the cooked spelt and let it cool on a tray.
- Preheat your oven to 400°F (200°C). Core and slice the Fuji apples into large pieces.
- Fry the apples in butter over medium heat until golden brown.
- Toast the sunflower seeds by adding them to the pan with the fried apples for about 5 minutes.
- Mix the cooked spelt with a few tablespoons of the mustard vinaigrette in a bowl.
- Combine the warm apples and toasted sunflower seeds with the spelt.
- Garnish the salad with the remaining apple slices and sunflower seeds.