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Spelt Salad with Apples, Pomegranate Seeds and Pine Nuts

Ingredients

  • 0.5 cup(s) pomegranate seeds
  • 0.25 cup(s) plus 2 tablespoons extra-virgin olive oil
  • 0.3333 cup(s) pine nuts
  • 0.5 cup(s) pomegranate seeds
  • 0.5 cup(s) chopped flat-leaf parsley
  • 1 small shallot
  • 1 large tart apple
  • + 11 more ingredients
    • 4 cup(s) Thyme-Scented Spelt
    • 4 cup(s) Thyme-Scented Spelt
    • 3 tablespoon(s) white wine vinegar
    • 3 tablespoon(s) white wine vinegar
    • 1 small shallot
    • Salt and freshly ground pepper
    • 0.5 cup(s) chopped flat-leaf parsley
    • Salt and freshly ground pepper
    • 1 large tart apple
    • 0.25 cup(s) plus 2 tablespoons extra-virgin olive oil
    • 0.3333 cup(s) pine nuts

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

View full recipe at Food & Wine

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