Recipe Courtesy of KAMUT and www.wholegraingourmet.com
1 Cup uncooked KAMUT® berries, soaked overnight in cold water
3 Cups fresh baby spinach
1 medium red onion, slied ¼”
¾ lb yellow squash, slice ¼”
8 oz. mushrooms, sliced thinly
1/3 Cup pine nuts, toasted
¼ Cup cubed Pecorino Romano
6 garlic cloves, sliced thinly
1 red pear, cored and sliced thinly
2 tsp. Kosher salt
Fresh ground pepper to taste
¼ Cup extra virgin olive oil, plus extra to sauté
2-3 Tbsp. Balsamic vinegar
1. Place the KAMUT in 4 cups water, bring to a boil, reduce the heat to a simmer and allow to cook for 50-60 minutes. Drain and allow to cool slightly at room temperature.
2. Place the sliced squash in a medium bowl and toss with 1 tsp. kosher salt. Allow it to rest at room temperature for 30 minutes. This will draw out much of the water which would otherwise prevent the squash from caramelizing. Drain the squash and pat dry.
3. Heat two tablespoons of olive oil in a large sauteuse over medium heat. Add the squash and sauté for about two minutes until one side begins to brown, turn over and sauté the other side for an additional two minutes, or until lightly brown. Remove from pan and set aside in a large bowl (you will build your salad in this bowl).
4. Add the sliced onion to the pan and sauté until it begins to caramelize. Remove from pan and set aside with the squash.
5. Repeat step 4 with the garlic. Reduce the heat slightly.
6. Add another tablespoon of olive oil to the pan. Add the sliced mushroom and stir in pan for one minute. Add one tablespoon of Balsamic vinegar and stir. Allow mushrooms to lightly brown and then remove and set aside with the squash.
7. Remove the pan from the heat. Add up to 1/4 cup of olive oil to the pan (*you might scale this back a little if you were heavy handed with the oil while sauteing) and 1-2 tablespoons of Balsamic vinegar. Stir to incorporate the brown bits into the warmed dressing. Pour over the sautéed vegetables. Add the pine nuts and KAMUT. Toss well.
8. Add the spinach, sliced pear, and 1 tsp. of kosher salt and toss well, allowing the spinach to wilt.
9. Garnish each serving with some of the cubed Romano. Sprinkle with fresh ground black pepper, and salt if desired, to taste.