Spelt Salad with Roasted Vegetables
Spelt Salad with Roasted Vegetables is a hearty, plant-based dish featuring chewy ancient grain spelt tossed with a medley of oven-roasted seasonal vegetables like bell peppers, zucchini, and red onion. It is typically dressed with a bright vinaigrette, often from Mediterranean or modern European culinary traditions, making it a wholesome and flavorful meal.
🍽️ Nutrition at a glance
This dish is a balanced source of complex carbohydrates and plant-based protein, with healthy fats coming from the roasting oil and dressing. It is particularly rich in dietary fiber, B vitamins, and minerals like magnesium and iron, with a typical serving containing approximately 350-450 calories.
Nutrition breakdown
| Calories | 380 kcal |
| Protein | 12 g |
| Carbs | 55 g |
| Fat | 14 g |
| Fiber | 8 g |
| Sugar | 6 g |
| Sodium | 290 mg |
| Magnesium | 80 mg |
| Iron | 3.5 mg |
| Phosphorus | 180 mg |
| Niacin (B3) | 4 mg |
| Manganese | 2.1 mg |
| Zinc | 2.5 mg |
| Folate | 45 mcg |
| Potassium | 320 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Spelt is an ancient grain with a nutty flavor that has been cultivated for thousands of years, offering a more robust nutritional profile than modern wheat. This salad is a versatile canvas that celebrates seasonal produce and is often featured in vegetarian cuisine for its satisfying texture and complete amino acid profile when paired with legumes.
