Kamut Salad - Clean Eating Mag
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup Kamut berries, soaked overnight and drained (I used Bob's Red Mill Organic)Olive Oil cooking spray1.5 cups peeled/diced butternut squash2 Tbsp olive oil, divided2 cups trimmed and quartered Brussels sprouts (about 6 oz)1 cup seedless red grapes2 Tbsp fresh squeezed orange juice1 Tbsp red wine vinegar1 Tbsp raw honey2 tsp Dijon mustard1/4 cup chopped unsalted walnuts, lightly toasted1/4 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.
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.
Nutritional Info Amount Per Serving
- Calories: 363.9
- Total Fat: 13.3 g
- Cholesterol: 0.0 mg
- Sodium: 75.0 mg
- Total Carbs: 55.6 g
- Dietary Fiber: 8.3 g
- Protein: 10.5 g
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