KAMUT® Wheat and Kale Salad

by Sue Taggart

This hearty ancient grain and raw kale salad is a satisfying and delicious twist on the more traditional green salad. Packed with favor and nutrients, the creamy combination of feta and chewy KAMUT® wheat berries blend perfectly with the crunchy kale. A tangy touch of lemon vinaigrette rounds out the flavors. Make a big batch because it’s so good and it will hold up well for a few days.



Serves 4 – 6:

1cup                    cooked KAMUT® wheat berries

3 cups                 kale, washed, remove stalks and tear bite size pieces

¼ cup                  red onion, finely diced

¼ cup                  fresh mint leaves thinly sliced

½ cup                  crumbled feta cheese

To prepare the KAMUT® wheat berries, soak for 8-16 hours in water. Drain and rinse, put in a saucepan and cover with an extra 2” of water. Add a little salt, bring to the boil and simmer for half an hour until the berries are chewy but not too soft. Drain and allow to cool.


Lemon Vinaigrette

Serves 4 – 6:

2Tbs                      fresh lemon juice

6Tbs                      olive oil

2Tbs                      rice wine vinegar

1/2tsp                   salt

1/2tsp                   ground black pepper

Put all the ingredients into a screw top jar and shake well

To assemble the salad, in a large serving bowl, add the kale, red onion, mint leaves and KAMUT® berries. Toss with the lemon vinaigrette (begin with half the dressing and add more depending how much dressing you like) salt and pepper to taste. Sprinkle with the feta cheese and it’s ready to serve.

Related Posts