Meet my current obsession and daily lunch and dinner for the past week.  I love everything about this salad.  The sweet butternut squash, the sautéed kale, the chewy Kamut and the toasted pine nuts.  YUM!  You NEED to make this salad.  First make the Enchiladas with Homemade Sauce (also completely yummy!) and with the squash that you have leftover you already have half your salad ready to go!

If you’ve never had Kamut before I highly recommend giving it a try.  It’s an ancient wheat grain that is known for it’s rich nutty flavor.  It has a chewy texture when cooked and holds it shape and texture extremely well.  If you can’t find Kamut try substituting with barley or even lentils.



  • 1/2 butternut squash *see notes
  • 1 onion, diced
  • 4-5 cloves roasted garlic, minced (if you don’t have roasted garlic use 2-3 cloves regular garlic)
  • 1 bunch kale, destemmed and chopped
  • 1 cup cooked Kamut *see notes
  • 1 tsp rosemary
  • 2 tbsp pine nuts, toasted
  • 2 tbsp dried cherries, chopped
  • 1 tbsp olive oil
  • sea salt and fresh ground pepper, to taste


  1. Heat oil in a large sauté pan over medium high heat.  Add onions and garlic and sauté until the onions are translucent.
  2. Add in the remaining ingredients and cook over low heat until kale is tender and the squash and Kamut are heated all the way through.

Nutritional Info:

Makes about 4-5 cups.

Serving size 1 cup.

Nutrients per serving:  Calories: 150.5, Cal. from Fat: 38.5, Total Fat: 4g, Sat. Fat: .5g, Carbs: 26.5g, Fiber: 2.5g, Sugars: 5g, Protein: 4g, Sodium: 19mg, Chol: 0mg


Store leftover salad in an airtight container in the fridge for up to 3 days.

If you didn’t make the enchilada’s (you know, you really should!) then peel, deseed and cut your squash into 1 inch thick cubes.  Place on a baking sheet, drizzle with olive oil and cook in the oven at 350 degrees for an hour.

To cook your Kamut, soak 1 cup Kamut overnight. Then add additional water if needed to equal 3 cups and bring it to a boil, reduce heat to low and simmer for 40-45 minutes or until tender.  If you’re not able to soak it overnight increase the cook time from 40-45 minutes to about 2-3 hours.  The water should be completely absorbed when the Kamut is done cooking.

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