kamut salad with kale and leeks

y’all this grain salad was goooood! so much texture and so filling. kamut is an ~ancient grain~ apparently, but i saw it at central market and thought it looked pretty so i bought it. i was looking in the vegetarian flavor bible for good pairings to go with it, and kale was suggested – and kale is also right next to kamut in the flavor bible dictionary, so i had an easy time comparing which ingredients would go well with both of these items. turns out: garlic, leeks, lemon, and pecans were winners.

i can definitely foresee myself making this as a grain salad for a small lunch or a side, or even on the go in a glass container. the texture will definitely stand up well despite being tossed with a vinaigrette – and most whole grains will. i say “whole grains” in this recipe because they will all have the nice texture/crunchiness that is found with the kamut, and i’m a big fan of using whatever you have on hand. same goes for the kale, leeks, and pecans. for kale, you can use any leafy green. for leeks, you can sub any kind of allium. and for pecans, use any kind of nut – i almost used pine nuts, but i already have some toasted pecans! i would probably just toast them as described below.


  • 1 cup cooked whole grains
    • i used kamut – soaked overnight, then boiled in salted water for 45 minutes
  • 1/2 bunch sliced kale
  • 1/2 sliced leek
  • 1 garlic clove
  • lemon juice
  • handful of toasted pecans, roughly chopped (to toast: toss with olive oil and kosher salt and cook at 350 til browned)
  • for the vinaigrette:
    • 1 garlic clove- mashed into paste with mortar and pestle and salt, or on cutting board
    • ΒΌ tsp dijon
    • 2 tsp red wine vinegar
    • 2 tsp lemon juice
    • 3 tbsp olive oil
    • salt


  1. combine vinaigrette ingredients. taste and adjust seasoning as desired. set aside to allow flavors to mellow.
  2. add olive oil to heated pan, then add sliced leeks and salt. cook for a few minutes. add garlic and kale to the pan, and more salt if desired. cook until kale is wilted. turn off heat and squeeze with the other half of the lemon.
  3. combine cooked whole grains and kale, leek, and garlic mixture in a mixing bowl. add 3 tbsp vinaigrette and toss.
  4. top with toasted pecans.
  5. if desired: zest lemon and sprinkle with red pepper flakes.
  6. serve!

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