Roast Cauliflower and Grape Spelt Salad

This post is a sponsored post in collaboration with BOOMBITES Red Berry Grapes. As the seasons have started to turn, I still want to eat salads for lunch (it is not quite soup season yet!), but I want them to be packed with grains and roasted veggies instead of blousy leaves. And my new favourite autumn grain salad at the moment? This Roast Cauliflower and Grape Spelt Salad packed with charred cauliflower florets, sweet red berry grapes, plenty of toasted nuts and seeds, and a zippy two-vinegar dressing.

It packs up really well for packed lunches, but also looks pretty enough doubled up and piled up onto a serving platter for guests. Roast chicken would be a great pairing with plenty of crispy, golden skin (though, otherwise it is worth nothing that it is naturally vegan!)

Double Vinegar Dressing

The miso-maple dressing for this grain bowl couldn’t be simpler; you just use equal parts of white miso paste, maple syrup, extra virgin olive oil, red wine vinegar and rice wine vinegar. The use of two different vinegars is what makes it really special, and really enhances the flavour of the sweet red berry grapes in the salad. If you just used one or another the acidity would seem a little flat and would be a little overwhelming before you’ve used enough to properly balance the salad. But using a blend of fruity red and clean rice, you’ve got a next-level dressing perfect for practically any autumnal grain bowl.

BOOMBITES Red Berry Grapes

BOOMBITES Red Berry Grapes are my pick if you’re making this salad in September during their very short season. A Spanish table grape variety, they look like regular black grapes on the outside, but inside they’re a striking, natural berry red colour which makes them perfect for salads as they really stand out where regular grapes would blend in. Also, they’re super juicy, seedless, so add fruity pops to every bite. Find them in M&S (and therefore also on Ocado) or in larger Tesco stores.

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Roast Cauliflower and Grape Spelt Salad

• Author: Rachel Phipps
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: Serves 2
• Category: Salads
• Diet: Vegan

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Description

An autumnal Roasted Cauliflower and Grape Spelt Salad packed with charred cauliflower florets, juicy red berry grapes, plenty of toasted nuts and seeds, and a zippy two-vinegar dressing, perfect for packed lunches and entertaining.

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Ingredients

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For the Spelt Salad

• 250g cauliflower florets
• 1 tbsp extra virgin olive oil
• 1/4 tsp garlic powder
• sea salt
• 100g quick cook spelt
• 3 tbsp raw cashews
• 2 tbsp pine nuts
• 1 tbsp pumpkin seeds
• 1/2 tbsp white sesame seed
• handful flat leaf parsley
• 100g BOOMBITES Red Berry Grapes

For the Miso Maple Dressing

• 1/2 tbsp maple syrup
• 1/2 tbsp extra virgin olive oil
• 1/2 tbsp white miso paste
• 1/2 tbsp red wine vinegar
• 1/2 tbsp rice wine vinegar

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Instructions

1. Pre-heat the oven to 200C and line a medium baking tray with baking parchment. Toss the cauliflower with the olive oil, garlic powder and a generous amount of salt, and once the oven is hot, roast for 20-30 minutes, tossing halfway, until lovely and charred.
2. Meanwhile, cook the spelt as-per the packets instructions; this usually takes around 12 minutes. Drain it really well when it is done, and leave it to stand whilst you get on with everything else. Soggy spelt will mean a soggy salad!
3. Toast the nuts and seeds over a medium heat in a small frying pan. Do each one individually, so nothing burns. Don’t worry, this won’t even take you 5 minutes. Once you’ve done the cashews, roughly chop them.
4. In a small bowl, whisk together the dressing ingredients.
5. Slice the grapes in half, and roughly chop the parsley.
6. Combine the cooked cauliflower, spelt, nuts, seeds, and grapes. Add the dressing and parsley, stir well, and add more salt to taste.

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Notes

This salad is at it’s best best kept for up to 3 days in the fridge, but is still rather tasty (just will have a little less crunch from the nuts, seeds and cauliflower) up to 5.

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