Average Recipe
Prep Time
10 hours
Cook Time
35 minutes

This is the salad to make during the chilly winter months when you want a salad but are also in need of a cozy meal. It is hearty and packed with nutrition on its own, but some baked chicken can be added for another boost of protein. It makes the perfect meal prep salad, as the robust kale and kamut hold up well to the acidic dressing for a few days in the refrigerator. 

Preparation Note

Consider making a full cup of kamut, then reserving half to use throughout the week as a topping to other salads or to stir into your favorite soup recipe.



½ cups kamut berries
1 teaspoons kosher salt


4 medium carrots peeled and cut on the bias in ½ inch slices
2 teaspoons extra virgin olive oil
¼ teaspoons kosher salt
¼ teaspoons freshly ground black pepper
1 bunches lacinato kale stems removed and very thinly sliced
¼ small red onions very thinly sliced into half moons


½ cups finely grated parmesan cheese
1 lemons juiced
2 teaspoons raw honey
1 teaspoons dijon mustard
½ teaspoons kosher salt
¼ teaspoons freshly ground black pepper
2 tablespoons extra virgin olive oil