Preheat the oven (conventional 200°C / fan 180°C). Peel and deseed the squash before cutting it into 2-3 cm large cubes. Peels the onion and cut into ribbons. Lightly drizzle the squash and onion pieces with olive oil and season with salt and pepper. Line a baking sheet with parchment paper before transferring the vegetables onto it. Roast the vegetables for ca. 35 minutes.
While the vegetables are roasting, prepare the soft spelt grains according to the package instructions. Drain the cooked grains of excess water and allow to cool. Wash and dry the rucola, and chop smaller if desired. Gently wash the figs, slice off the top and cut into quarters or eighths. Chop the walnuts.
Remove the roasted vegetables from the oven and allow to briefly cool.
For the dressing: Peel and finely mince the garlic. Now whisk together all the ingredients for the dressing together in a bowl.
Toss the rucola in 3/4 of the dressing and place in a large bowl. Now top the rucola with the roasted vegetables, chopped figs and walnuts. Crumble the goat cheese on top. To finish drizzle with the remaining maple vinaigrette.
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