SPELT AND ROASTED BRUSSELS SPROUTS SALAD

Ingredients

• 8 cups water
• 1 cup spelt or wheat berries
• 2 1/2 cups chopped trimmed Brussels sprouts
• 1 tbsp canola oil
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• 2 tbsp sherry vinegar
• 1 tbsp Dijon mustard
• 1 tsp liquid honey
• 1/4 tsp thyme, crumbled
• 1/4 cup extra-virgin olive oil
• 2 1/2 cups baby arugula
• 1 1/2 cups halved seedless red grapes
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped toasted pecans
• 1/4 cup thinly sliced shallots
• 1/4 cup crumbled blue cheese, optional

Directions

1. Preheat oven to 400°F.
2. Combine water and spelt in a Dutch oven. Bring to a boil.
3. Reduce heat and simmer, covered, until spelt is tender but still slightly chewy, about 45 – 50 minutes; drain and cool completely.
4. Meanwhile, combine Brussels sprouts, canola oil, salt and pepper; toss until coated. Place Brussels sprouts, in a single layer in a parchment paper-lined rimmed baking sheet.
5. Bake, uncovered, until Brussels sprouts are tender and lightly browned, about 10 – 12 minutes; cool completely.
6. To prepare dressing, whisk together vinegar, mustard, honey and thyme until combined. Gradually whisk in olive oil until blended.
7. Combine spelt, Brussels sprouts, arugula, grapes, parsley, pecans and shallots in a bowl. Add dressing and toss to combine. Sprinkle with cheese.