Kamut Salad/ Grain Bowl with Dairy Free Bleu Cheese

Recipe Credit: Dinorah R @itsdinorah Kamut is a delicious grain also known as Khorasan Wheat. Kamut is used in a variety of ways such as cereal, pasta, milk, rice, etc. Kamut or Khorasan Wheat is believed to have been found in ancient Egyptian tombs! Also nicknamed "King Tut Grain". One of my favorite ways to enjoy Kamut is in a salad or grain bowl. I would normally make this salad with farro or barley, sweet potato, and real bleu cheese. In today's recipe, I've subbed out the grain for Kamut, the sweet potato for the delicious Kabocha Squash, and an amazing dairy-free Bleu Cheese (taste just like the real thing 🤯)by Follow Your Heart. Hope you enjoy this easy and delicious recipe! Full Recipe Video: https://youtu.be/2akhhoOu96M

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Soak 1 cup Kamut® berries in water overnight (or 8 hours), then drain.

Step 2

Bring 8 cups (2 qt) of water to a boil in a pot with 1 tsp salt. Add Kamut return to a boil, then reduce the heat to medium-high and boil uncovered until soft, 40-60 minutes. Drain off cooking water.

Step 3

This next step is not part of the package instructions but I like to lay the drained Kamut on a parchment paper-covered cookie sheet and roast at 400 F for about 5 minutes to remove any extra moisture. See the video linked in the description for reference.

Step 4

Roast kabocha squash at 400 F for 35 minutes or until tender. I removed the skin after they were done roasting because it's a bit tough to peel when it's raw.

Step 5

Cube roasted kabocha squash into bite-size pieces.

Step 6

In a bowl mix avocado oil, apple cider vinegar, agave syrup, dijon mustard, salt, and both peppers, until well combined.

Step 7

Toast pecans in a dry pan on medium heat until they're lightly toasted on both sides. You'll know they're done when they're fragrant. Careful not to burn them.

Step 8

In a bowl mix cooked Kamut, kabocha squash, toasted pecans, dried cranberries, sliced scallions, dairy-free bleu cheese, dijon vinaigrette, and toss. This salad can be served right away but it gets better as it sits in the refrigerator and the flavors develop even further.

Step 9

Serve on a bed of red kale.

Step 10

Enjoy!