First of all drain the spelt and put it aside.
Shell the pomegranate well and add the seeds to the spelt.
Turn on the oven at 180 ° and cook the pumpkin slices for about 15-20 minutes with a little oil and salt (and rosemary if you like).
Meanwhile blanch the cabbage leaves for 3-4 minutes, then toss them in ice water, then cut them into pieces and put them together with spelt.
Add to the spelt also the slivered almonds and mixed.
Separately, create a vinaigrette, stirring vigorously the oil with salt, pepper, lemon juice and mustard and season the spelt, stirring well to make the sauce homogeneous.
Serve spelt with freshly baked pumpkin.
Source: http://www.colcavolo.it/farro-melagrana-zucca-mandorle/