Curried Squash and Kamut Salad
733 Calories
97 g Carbs
17 g Protein
31 g Fat
Total Time
2 servings

If you're looking to branch out from the same old chicken and rice routine, this dish is for you. The bold flavor of the curry powder and the rich, buttery flavor of the gluten-free grain make this a powerful and nutrient-rich lunch that's perfect for fueling your busy day. Lime, ginger, and pomegranate seeds add a burst of freshness to this bold dish. To save time, prep the kamut and squash in batches and store them in your refrigerator so you can quickly throw this flavorful meal together anytime you want.


  • 1 delicata squash, cut into half circles
  • 2 tbsp olive oil
  • 1 tbsp curry powder
  • 1 tsp table salt
  • 3 cup kamut, cooked
  • 1 tbsp chopped shallots
  • 1 tbsp lime juice
  • ¼ cup cilantro
  • 1 tsp curry powder
  • 1 tsp ginger, minced
  • 1 tsp table salt
  • 2 tbsp olive oil
  • 1 cup arils (seed/juice sacs) pomegranate

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  1. For the kamut: Bring a pot of gently salted water to a boil, and add the kamut. Cook about 30 minutes for soaked grains, and closer to 45-50 for unsoaked. The grains will be tender, but still somewhat chewy. Drain and cool.
  2. Cut the squash in half lengthwise. Scoop out the seeds with a spoon, then cut into half-inch slices. Toss with salt, curry powder, and olive oil.
  3. Roast squash uncovered at 400 degrees F for about 10 minutes.
  4. Combine the remaining ingredients except pomegranate to make a vinaigrette for the kamut.
  5. Toss vinaigrette with the kamut and the delicata. Serve in a bowl and sprinkle with pomegranate seeds.

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