If possible, soak the spelt in a large amount of water the night before.
The next day, cook the spelt in plenty of water for 45 to 60 minutes, depending on whether it was soaked overnight. Spelt is delicious when still slightly crunchy, so keep a close eye on the spelt during cooking. When the first grains start popping, drain.
Meanwhile, cook the butternut squash. Peel and then cut into cubes, drizzle with oil and bake in the oven at 200°C for approximately 35 minutes until the butternut is tender and slightly brown.
Coarsely crush the almonds, rinse the spinach leaves and cut up the figs into slices or segments as required.
Once the spelt and butternut squash have been cooked, make the sauce by mixing the ingredients. It is thicker than a classic vinaigrette.
Pour all the garnish into a salad bowl, add the sauce and mix well.
Season with salt and pepper, preferably using a pepper with soft, sweet notes, such as Kampot red pepper.