Spinach and Kamut Salad with Chili-Orange Dressing

Discover a vibrant and nutritious Spinach and Kamut Salad with a zesty chili-orange dressing that dances on your taste buds. This salad is not only a treat for the senses but also packs a powerful punch of vitamins and minerals, making it a perfect addition to any meal or a delightful standalone dish. The nutty flavor of kamut combined with the freshness of spinach and the kick of chili creates a symphony of tastes that is sure to impress.

Ingredients

For the Salad

• 2 cups fresh spinach, thoroughly washed and dried
• 1 cup cooked kamut (can be found in health food stores or supermarkets)
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup feta cheese, crumbled (optional for a vegan version)
• 1/4 cup walnuts or pecans, roughly chopped
• Fresh herbs (such as parsley or cilantro) for garnish

For the Chili-Orange Dressing

• 2 tablespoons fresh orange juice
• Zest of one orange
• 1 tablespoon olive oil
• 1 teaspoon honey or maple syrup (for a vegan option)
• 1 small red chili, finely chopped (adjust based on heat preference)
• Salt and freshly ground pepper to taste

Preparation Instructions

Step 1: Prepare the Kamut

If you don’t have pre-cooked kamut, you can make it from scratch. Rinse 1 cup of kamut under cold water and then soak it in water for at least 8 hours or overnight. Drain and rinse again. In a saucepan, combine the soaked kamut with 3 cups of water and a pinch of salt. Bring it to a boil, reduce the heat, and simmer uncovered for about 40-60 minutes until the grains are tender but still chewy. Drain excess water and let cool.

Step 2: Make the Dressing

In a small bowl, whisk together the orange juice, orange zest, olive oil, honey or maple syrup, and chopped red chili. Season with salt and pepper to taste. Adjust the level of chili according to your spice preference, balancing sweetness and heat.

Step 3: Toss the Salad

In a large bowl, combine the fresh spinach, cooked kamut, cherry tomatoes, red onion, feta cheese, and nuts. Drizzle the chili-orange dressing generously over the salad. Gently toss to combine, ensuring each ingredient is coated in the dressing.

Step 4: Serve and Garnish

Transfer the salad to a serving platter or bowl. Garnish with fresh herbs like parsley or cilantro for added color and freshness. This salad can be served immediately or can be chilled in the refrigerator for about 30 minutes for enhanced flavors.

Cooking Tips

Choosing the right spinach is essential for this salad. Look for vibrant green, tender leaves without any wilting or yellowing. Kamut can be substituted with quinoa or farro if desired, offering a slightly different texture and flavor profile. If you prefer more crunch, consider adding sliced bell peppers or cucumber.

Opt for freshly squeezed orange juice for the dressing to achieve the best flavor. If you’re making this dish ahead of time, keep the dressing separate and toss the salad just before serving to avoid wilting the spinach.

Flavor Pairings

This Spinach and Kamut Salad pairs beautifully with grilled chicken or shrimp for a heartier meal. A glass of crisp white wine, such as Sauvignon Blanc, complements the flavors of the salad perfectly. If you’re looking for a refreshing drink, consider a citrus-infused sparkling water.

Conclusion

The Spinach and Kamut Salad with Chili-Orange Dressing is not just another salad; it’s a celebration of flavors and textures that invites you to savor every bite. Whether enjoyed as a light lunch, a side dish, or a main course, this recipe is versatile and customizable. Feel free to play around with different nuts, herbs, or even fruits, such as mandarin segments or pomegranate seeds, to suit your preferences.

Embrace the vibrant flavors of this salad and inspire your friends and family to include more nutritious yet delicious options in their diets. Happy cooking!