Spelt Salad with Apples, Pomegranate Seeds and Pine Nuts

• FAST
• HEALTHY
• MAKE-AHEAD
• VEGETARIAN

Ingredients

1. 1/3 cup pine nuts, preferably from Italy (2 ounces)
2. 1/4 cup plus 2 tablespoons extra-virgin olive oil
3. 3 tablespoons white wine vinegar
4. 1 small shallot, minced (2 tablespoons)
5. Salt and freshly ground pepper
6. 4 cups Thyme-Scented Spelt
7. 1 large tart apple, such as Honeycrisp, cored and cut into 1/2-inch pieces
8. 1/2 cup pomegranate seeds (from 1 pomegranate)
9. 1/2 cup chopped flat-leaf parsley

1. Preheat the oven to 350°. Spread the pine nuts in a pie plate and toast until golden, about 5 minutes. Let cool.
2. In a bowl, whisk the oil with the vinegar and shallot and season with salt and pepper. Add the Thyme-Scented Spelt, pine nuts, apple, pomegranate seeds and parsley; toss before serving.