Spinach And Kamut Salad With Chili-Orange Dressing
This rustic and wholesome salad combines tender kamut with fresh spinach, crunchy sunflower seeds, and tangy feta, all brought together with a zesty orange and honey dressing. The combination of flavors and textures in this dish creates a delightful burst of freshness in every bite.
— Constant Cookbook
Ingredients
- 3-4 handfuls spinach
- ½ cup kamut, uncooked
- ¼ cup sunflower seeds
- 2 ounces feta
- ½ cup fresh squeezed orange juice (app. 2 oranges)
- ¼ cup walnut oil
- 2 tablespoons honey
- ¼-1/2 teaspoon red chili flakes
Instructions
- Cover kamut with a good amount of water, bring to a boil, and reduce to a low boil. Cook for approximately one hour. Kamut should be tender but will still be slightly chewy. Let cool.
- Combine orange juice, walnut oil, honey, and 1/4 teaspoon red chili flakes in a mason jar or other container that has a lid. Shake well and test for chilis- add more if desired.
- Toss spinach, kamut, sunflower seeds, and feta together. Lightly drizzle dressing over salad and toss well.
Cook Time
60M
Prep Time
PT15M
Yield
2
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