Kale & Kamut salad

Kale & Kamut Salad

Kale  & Kamut Salad – the perfect seasonal dish!

Hearty, fallish, and healthy!  I know what you are thinking because I am thinking it too!  Stuffed on cozy comfort foods and pies, oh so many pies, that you want a healthy and seasonal dish that makes you feel cozy inside and guilt free!  Enter this delicious Kale & Kamut Salad!  Grains, greens, vegetables, and an oil-free dressing, can you get any healthier?  Perfect for those farmer’s market finds of winter kale and squash!


You might be wondering, “what is kamut?”  Well, it is a hearty wheat grain that has a chewy mouthfeel and a nutty, wheaty flavor.  It’s not gluten-free, but you could certainly substitute a gluten-free grain like sorghum, millet or quinoa.


Kale & Kamut Salad

Healthy, seasonal, and cozy!  Grab the ingredients and let’s get tossing – ya know, tossing the salad! 🙂

  • 1 cup Kamut (Cooked according to package instructions)
  • 1 bunch kale (massaged or soaked in hot water for 10 minutes (to soften))
  • 1 butternut squash (1″ cubes)
  • 1/2 cup orange juice
  • 3 tbsp apple cider vinegar
  • 1 tbsp vegan honey or agave or maple syrup
  • tahini (roughly 1/4 cup)

Optional Toppings

  • pomegranate seeds
  • dukkah (we use the recipe from Vegan for Everybody cookbook)
  • pumpkin/pepita seeds
  • hemp seeds
  • nuts/seeds
  1. Preheat oven to 400 degrees
  2. Roast squash on parchment paper in 400-degree oven until tender, about 20-30 minutes
  3. Mix orange juice, vinegar, and sweetener in a glass measuring cup (1 cup or larger) whisk in tahini to the 1 cup line (so you have a total of 1 cup of dressing) or until desired consistency
  4. Put all ingredients in a large bowl and toss with dressing.  Serve with desired toppings.  

Are you whipping this up in your kitchen?  Be sure to snap a pic and share on social media #veginspiredfoodie

We’d love to know what you think of this salad, drop us a message in the comment below.

Until next time,

Eat more Plants & Live VegInspired!