Roasted Tomatoes and Greens with Shallot Vinaigrette
Ingredients
Salad
- 1 pint cherry tomatoes
- 1 cup spelt, soaked 4-6 hours, drained and rinsed
- 1 bunch kale, stems removed, leaves shredded
- 1 English cucumber, diced
- 1/3 cup pepitas (pumpkin seeds)
- 3/4 cup crumbled feta, plus extra for sprinkling on top
Dressing
- 6 tablespoons extra virgin olive oil
- 2 tablespoons balsamic white vinegar
- 2 teaspoons dijon mustard
- 2 shallots, minced
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
Instructions
- Preheat oven to 375. Line a rimmed baking sheet with parchment paper. Cut tomatoes in half lengthwise and toss with 1 teaspoon olive oil. Season with salt and pepper to taste. Spread tomatoes evenly on prepared baking sheet and roast for 25-28 minutes, until tomatoes are softened and slightly shriveled.
- In a small saucepan, combine the spelt and 2 cups water. Bring to a boil then simmer spelt until tender, about 20 minutes. Drain and set aside to cool.
- In the bowl of a food processor, blend dressing ingredients until well combined and smooth.
- Toss kale, cucumbers, pepitas, and spelt with half the dressing. Gently toss in feta, tomatoes, and additional dressing to taste. If needed, season with additional salt and pepper. Garnish with additional feta and pepitas.
