Kamut Salad - Clean Eating Mag

1 cup Kamut berries, soaked overnight and drained (I used Bob's Red Mill Organic)
Olive Oil cooking spray
1.5 cups peeled/diced butternut squash
2 Tbsp olive oil, divided
2 cups trimmed and quartered Brussels sprouts (about 6 oz)
1 cup seedless red grapes
2 Tbsp fresh squeezed orange juice
1 Tbsp red wine vinegar
1 Tbsp raw honey
2 tsp Dijon mustard
1/4 cup chopped unsalted walnuts, lightly toasted
1/4 cup finely chopped flat leaf parsley

Arrange 1 rack in lower third of oven and another in upper third of oven. Preheat to 400 degrees F. In a medium saucepan pring 3 cups water to a boil, stir in Kamut, reduce heat to medium -low, cover and simmer until tender and slightly chewy. Approx 45 min. Drain and set aside to cool to room temp.

While Kamut is cooking/cooling, line 2 large rimmed baking sheets with foil and mist with cooking spray. In medium bowl, toss squash with 1 tsp olive oil, pinch of salt and pepper to taste. spread squash evenly across half of one sheet. In same bowl toss brussels sprouts with 1 tsp olive oil, pinch salt and pepper. Spread Brussels sprouts on the other half of the baking sheet with squash. Cook on lower rack in oven for 20-25 minutes, turning halfway until veggies are tender and sprouts are lightly golden brown.

In same bowl toss grapes with 1 tsp olive oil, pinch sea salt, pinch pepper. Spread grapes evenly on remaining cookie sheet. Roast grapes on upper rack for 15 minutes. Let all cool to room temp.

While roasting/cooling, in a large bowl whisk together remainin 1 Tbsp olive oil, OJ, vinegar, honey, mustard pinch salt and pinch pepper. Add Kamut, squash, Brussels sprouts, grapes and walnuts to bowl. Toss gently.

Serving Size: Four 1.5 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user NTAYLOR578.