Spinach, Strawberry & Kamut Salad Recipe

Name: Spinach, Strawberry & Kamut Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Kamut, Dry; 3-1/2 cups Water; 1 teaspoon Vegetable Bouillon Granules; 1 Tablespoon Olive Oil; 2-1/2 Tablespoons Champagne Vinegar; 1-1/2 teaspoon Dijon Mustard; 1/2 teaspoons Salt; 1/4 teaspoons Fresh Ground Black Pepper; 3 slices Bacon, Cooked Until Crisp, Then Crumbled; 1/4 whole Large Red Onion, Thinly Sliced; 2 cups Baby Spinach Leaves, Stemmed And Chopped; 7 whole Fresh Strawberries, Hulled And Quartered

Servings: persons

1 cup Kamut, Dry
3-1/2 cups Water
1 teaspoon Vegetable Bouillon Granules
1 Tablespoon Olive Oil
2-1/2 Tablespoons Champagne Vinegar
1-1/2 teaspoon Dijon Mustard
1/2 teaspoons Salt
1/4 teaspoons Fresh Ground Black Pepper
3 slices Bacon, Cooked Until Crisp, Then Crumbled
1/4 whole Large Red Onion, Thinly Sliced
2 cups Baby Spinach Leaves, Stemmed And Chopped
7 whole Fresh Strawberries, Hulled And Quartered

1
Place kamut and water in a large saucepan and allow to soak for 2 hours. After soaking, bring to a boil over high heat, then add bouillon. Reduce heat to medium-low and allow to simmer, covered, for 45-60 minutes or until kernels are tender (they will still be chewy). Drain off the water and rinse the kamut under cool water, then place into a serving bowl.
2
In a medium sized bowl, whisk together olive oil, vinegar, mustard, salt, pepper and bacon crumbles. Pour the dressing over the kamut. Then fold in red onion and place in the refrigerator for one hour.
3
When kamut has chilled, fold chopped spinach and strawberries into salad and serve!
4
Nutrition Info per 3/4 cup: 177 calories, 6 g fat (3 g monounsaturated, 1 g polyunsaturated), 7 g protein, 25 g carbohydrates, 5 g fiber

242

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup Kamut, Dry, 3-1/2 cups Water, 1 teaspoon Vegetable Bouillon Granules, 1 Tablespoon Olive Oil, and more.

Yes, Spinach, Strawberry & Kamut Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Spinach, Strawberry & Kamut Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions