Kamut Salad with Creamy Chipotle Dressing
Serves 4.
Ingredients
Creamy Chipotle Dressing
- 1/4 cup (60g) lowfat Greek yogurt
- 1/4 cup (60ml) lowfat milk (I used 2%)
- 1 TBS chipotle paste, see note below
- 1 TBS honey
- 1/2 TBS mayo
- 2 tsp lime juice
- 1/4 tsp salt
- 1/8 tsp granulated garlic
Salad
- 4 cups arugula, about 4 large handfuls
- 1 cup (120g) cooked kamut
- 1 cup cubed roasted sweet potato, 1 large sweet potato
- 1 large red pepper, thinly sliced
- 2 medjool dates, pitted and roughly chopped
- 4 radishes, thinly sliced
- 1/3 cup blueberries, small handful
- 1 boiled egg yolk, optional, crumbled
- shredded red beets, optional
Instructions
- Whisk together the ingredients for the salad dressing and set aside.
- Toss the arugula, kamut, roasted sweet potato, red pepper, dates, radishes, and blueberries together.
- Lightly dress the salad. I used just over a half of it. Save any remaining dressing for later.
- Top the salad with the crumbled egg yolk and shredded red beets.
- Serve immediately.
Notes
1. You can substitute the chipotle paste with a chopped chipotle and 2 teaspoons of adobo sauce. [br][br]2. If you don't have any sweet potatoes cooked ahead, preheat the oven to 375 degrees F. Peel a large sweet potato, and dice it to small chunks. Toss it with 1/2 tablespoon of olive oil, and roast them for 20 to 25 minutes or until fork tender.[br][br]3. If you don't have any kamut cooked ahead of time, bring 1 cup of kamut and 3 cups of water to boil. Reduce the heat and let the grains simmer for about an hour. The grains should be chewy but not firm. Drain the water.
Did you make this recipe?Tag @hellolisalin or leave a star rating and comment on the blog!