SPELT AND BABY KALE SALAD

Ingredients

• 1 2/3 cups spelt
• 8 cups water
• 3 tbsp red wine vinegar
• 1 tbsp Dijon mustard
• 1 tbsp liquid honey
• 1 tbsp chopped fresh thyme or 1 tsp dried thyme, crumbled
• 1/4 tsp salt
• 1/3 cup extra-virgin olive oil
• 1 pkg (5 oz/142 g) baby kale, chopped
• 1/2 cup chopped fresh mint
• 1/2 cup chopped fresh parsley
• 1/2 cup crumbled feta cheese
• 1/2 cup dried cherries
• 1/2 cup sunflower seeds, toasted
• 1/4 cup chopped shallots

Directions

1. Combine spelt and water in a Dutch oven. Bring to a boil. Reduce heat and simmer, covered, until spelt is tender but still slightly chewy, about 55 minutes; drain and cool completely.
2. To prepare dressing, whisk together vinegar, mustard, honey, thyme and salt until combined. Gradually whisk in oil until blended.
3. Combine spelt, kale, mint, parsley, cheese, cherries, sunflower seeds and shallots in a bowl. Add dressing and toss to combine.