Winter Salad - cooking recipe

Ingredients

For the Salad
4 medium carrots, diced
3 onions, quartered (I used a mix of red and brown)
2 tablespoons olive oil
1 tablespoon honey
1/4 teaspoon cinnamon, ground
1 cayenne pepper, ground
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
150 g walnuts, coarsely chopped
150 g dried cranberries
200 g spelt berries (or use a mix of different grains and rice)
175 g feta cheese, cubed
1/2 bunch fresh parsley, chopped (optional)
For the dressing
2 tablespoons balsamic vinegar
3 tablespoons olive oil
1 garlic clove, minced
1 teaspoon Dijon mustard
salt and pepper

Preparation

On a paper-lined baking sheet combine carrots, onions, olive oil, honey and spices.
Bake in the preheated oven at 190\u00b0C/375\u00b0F for 25 minutes until soft and caramelised.
Add the walnuts and cranberries and bake for another 5 minutes.
Meanwhile combine spelt berries (or grain mix), 500 ml water and a pinch of salt in a large pot. Bring to a boil, then reduce the heat and cook covered for 25 minutes or until tender. Drain if necessary and set aside.
In a large serving bowl combine the baked vegetables, spelt berries, parsley (is using) and feta cheese.
For the dressing combine all of the ingredients and then pour it over the salad. Mix well and enjoy either warm or cold.