Greek Salad with Broccoli

Preparation time 15 min
Cooking time 20 min
This recipe keeps for 5 days

Ingredients (2 servings)

Grains

• 1/2 cup Spelt, uncooked

Greek dressing

• 3 tbsp Olive oil
• 2 tbsp Vinegar, red wine
• 1 clove Garlic, raw (minced)
• 1 tsp, ground Oregano, dried
• 1/2 tsp Yellow mustard (dijon)
• 1/4 tsp Salt
• 1/8 tsp, ground Black pepper
• 1/2 tsp Maple syrup

Salad

• 2 cup Mixed salad greens, raw
• 1 1/2 cup chopped Broccoli, raw (chopped in small florets)
• 1 1/2 cup Chickpeas, boiled
• 20 olive Olives, black (kalamata, sliced into rounds)
• 5 piece Sun-Dried tomatoes in oil (sliced)
• 1/8 cup Pumpkin seeds

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Instructions

1. Cook the spelt
   Cook the spelt according to the package instructions.
2. Prepare the dressing
   Meanwhile, to make the dressing, whisk together all dressing ingredients until emulsified. I suggest using a vertical blender having a whisk utensil, the dressing gets creamy within seconds.
3. Toast the pumpkin seeds
   In a small skillet over medium heat, toast the pumpkin seeds until golden on the edges, around 5 minutes or less.
4. Build your salad
   To serve, divide the salad ingredients and grains between the serving bowls. Toss the bowls with Greek dressing just before serving. Enjoy!
5. How to store
   Store leftover separately, in the refrigerator, up to 5 days.

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Nutrition

One serving contains 644 calories, 20 grams of protein, 35 grams of fat, and 70 grams of carbohydrates.

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