There’s something about this blueberry kamut salad that doesn’t really feel like a recipe. The salad has its origins in a weekly (okay more like monthly) clean out the fridge day. In another month, in another season, it may have very well made itself into pizza or a frittata.
It’s been warming up around here. Which means I’m 0% motivated to cook anything. Especially I’m trying to save energy by not turning on the air conditioning. So it gets above 82°F in my house. Downstairs. Boo. When that lack of motivation strikes, clean the fridge salads ensue.
However it came about, this blueberry kamut salad is a great blend of fresh, seasonal fruit, hearty whole grains, and fresh, crisp greens. And oh that fresh vibrant mint! I love green salads with grains (like this spinach farro salad) because they feel more like a meal and keep me satiated longer.
If you’re not familiar with it, kamut is a grain similar to farro and is the berry of khorasan wheat. It’s a bit more chewy and tough than other grains like brown rice because the bran holds up better in the cooking process. As a result, it takes a while longer to cook (especially if you don’t soak it). But I think it’s totally worth it!
I came across this grain when my sister offered to bring things back from Bob’s Red Mill in Portland, OR. I asked for the weirdest things I could find on their online product list. This one was one. Freekeh and orca beans were also included. More on those later.
Anyway, check out the recipe below. I’ve got more cooking notes below the recipe. Don’t skip the mint yogurt dressing, it’s stellar! Especially if you let it sit for a bit before using it.
Let me know if you try this recipe! Leave a comment below, rate it, and check out The Seasoned Vegetable on Facebook!
Blueberry Kamut Salad with Mint Yogurt Dressing
This light and hearty blueberry kamut salad is full of fresh flavor! Paired with a mint yogurt dressing, it’s the perfect summertime lunch or side dish.
Mint Yogurt Dressing
fresh mint leaves (about 1/2 cup packed)
plain kefir or yogurt
Blueberry Kamut Salad
cooked kamut (see notes)
Finely chop mint leaves. Then, in a small bowl, whisk together mint, kefir, honey, avocado oil.
In a large bowl, combine mixed greens, blueberries, and cooked kamut. Toss with 1/2 cup of the mint yogurt dressing. Top with sliced almonds and serve immediately.
The key to cooking kamut is to soak it overnight! I use these instructions to prepare kamut for this kamut blueberry salad. Look for kamut at your local health food store, Whole Foods, or food co-op. Or you can always go the Amazon option.
Swap the yogurt with your preferred soy/coconut/almond based yogurt. Or, go with a vinaigrette style dressing with 1/4 cup apple cider or champagne vinegar and 1/2 cup avocado oil. Use agave syrup instead of honey, or your preferred sweetener.
Swap out the kamut for your favorite gluten free grain such as quinoa or short grain brown rice!
Looking to round out your salad to make it a meal? Cod, tilapia, or grilled chicken on the side would be an excellent addition to this hearty blueberry kamut salad. Grilled lamb chops are another option.
CHECK THE FRIDGE
For the mixed greens, I used gorgeous salanova lettuce from my Say Hay Farms CSA for this salad. It’s got lots of frills and great structure to hold up to the dressing and kamut in this salad. Baby kale and some cabbage mixed in would be nice as well! Have other leftover grains? You could easily swap them for the kamut. Add a few extra berries, or a bit more mint, and taste as you go!
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