| Prep Time | 90 minutes |
| Servings |
4 servings
|
Ingredients
Salad
- 1 cup ecoLife® KAMUT® Brand Khorasan Wheat soaked according to package directions
- 3 cups chicken stock
- 1 in medium acorn squash cut in half lengthwise and seeded. Cut into ¼ inch strips crosswise, then cut in half again.
- 2 inch bunches rainbow carrots peeled and cut into 2lengths
- 5 shallots peeled, and quartered
- 2 Tablespoons oil
Dressing
- 2 tablespoons coriander seeds toasted and crushed
- 1 tablespoon Dijon mustard
- juice and zest of 1 lemon
- 2 tablespoons sherry vinegar
- 5 tablespoons neutral oil such as grapeseed oil
- Salt and pepper to taste
Garnish
- 2 cups arugula
- cup ¼pumpkin seeds toasted
Ingredients
Salad
Dressing
Garnish
|
|
Instructions
- Preheat oven to 425.
- Place carrots, squash, and shallots on a sheet pan with a few tablespoons of oil, salt, and pepper. Roast 25-30 minutes.
- Heat stock in a saucepan until boiling. Add kamut and simmer covered for 30 minutes. Drain.
- Mix all the ingredients for the dressing together. When vegetables are done, toss with kamut, dressing, and arugula. Serve garnished with pumpkin seeds.
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