Spelt Salad with Apples, Pomegranate Seeds and Pine Nuts

Ingredients

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

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