Chicken, squash and blackberry spelt salad
Prep time: 15 minsTotal time: 
Chicken, squash and blackberry spelt salad
This hearty salad uses wholegrain spelt as its base, which not only lends a lovely nuttiness but is also a great source of protein and fibre
Prep time: 15 minsTotal time: 
Abigail Spooner
Abigail Spooner
Ingredients
- 300g frozen butternut squash chunks
- 3 tbsp olive oil
- 100g baby spinach
- 2 tsp balsamic vinegar
- 1 tsp wholegrain mustard
- 1 tsp runny honey
- 1 x 250g pouch Merchant Gourmet wholegrain spelt
- 1 ready-to-eat roast chicken breast fillet (about 150g)
- 100g blackberries
- 60g feta, crumbled
- 10g sunflower seeds
Step by step
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Preheat the oven to 220°C, fan 200°C, gas 7. In a bowl, toss the butternut squash with 1 tablespoon of the oil and season, then spread out on a lined baking tray. Roast for 25-30 minutes until golden and tender. Leave to cool for a few minutes.
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Meanwhile, tip the spinach into a colander and pour over a kettle of just-boiled water to wilt it. Leave to drain.
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For the dressing, in a large bowl, whisk together the remaining 2 tablespoons of olive oil, the balsamic vinegar, mustard, honey and seasoning.
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If serving the salad warm, heat the spelt according to pack instructions, then leave to cool for a few minutes. Tip the spelt (warm or cold) into the bowl of dressing. Tear or chop the chicken into bite-sized pieces and add to the spelt with the blackberries, butternut squash and spinach. Stir to combine and season to taste. Divide between shallow bowls, then top with the feta and seeds.
Pop the salad in airtight containers and store in the fridge overnight, ready for tomorrow’s delicious lunch.
