Spelt Salad with Apples, Pomegranate Seeds and Pine Nuts

  1. Preheat the oven to 350.
  2. Spread the pine nuts in a pie plate and toast until golden, about 5 minutes.
  3. Let cool.
  4. In a bowl, whisk the oil with the vinegar and shallot and season with salt and pepper.
  5. Add the Thyme-Scented Spelt, pine nuts, apple, pomegranate seeds and parsley; toss before serving.

pine nuts, extravirgin olive oil, white wine vinegar, shallot, salt, thyme, apple, pomegranate seeds, flatleaf

Taken from www.foodandwine.com/recipes/spelt-salad-with-apples-pomegranate-seeds-and-pine-nuts (may not work)

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