Recipe
Salad
Kamut and Kale Salad
Primary Media
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 9
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. kamut grain | ||
| 1 bag(s) Cut and Clean kale or one bunch of kale, stems removed and discarded, leaves chopped | ||
| 1 c. toasted pecans | ||
| ¾ c. dried cranberries | ||
| 1 c. diced Pink Lady apples | ||
| 9 tbsp. extra-virgin olive oil | ||
| 3 tbsp. apple cider vinegar | ||
| 1 tsp. honey | ||
| Sea salt and black pepper, to taste |
Directions
- Cover the kamut with about an inch of water, bring to a boil and cover. Simmer for 45 to 50 minutes or until grains are tender. Drain and cool.
- While the kamut is cooking, massage the kale.
- In a large bowl, combine cooled kamut, kale, pecans, cranberries and apples.
- In a separate bowl, whisk together olive oil, apple cider vinegar and honey. Mix dressing into the salad. Taste and season with salt and pepper.
Nutrition facts
Servings
250 Calories per serving
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 0mg
- Sodium: 135mg
- Total Carbohydrates: 27g
- Protein: 3g
Recipe Source:
Hy-Vee chefs.