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Warm Kamut Salad with Caramelized Squash

Warm Kamut Salad with Caramelized Squash and Cranberry Fig Chutney
  • Duration
  • Cook Time
  • Prep Time
  • 44 ServingsServings


  • 1/2 pound kamut
  • 3 cups chicken or vegetable stock
  • 1/2 Tsp. Kosher Salt
  • 1/2 Tbsp Extra virgin olive oil
  • 1/4 cup red onion, diced
  • 1 cloves garlic, chopped
  • 3 ounces Indian Harvest Aurora Fruit Blend (diced dried cranberries, apricots and black mission figs) or the same amount of
  • 2 tablespoons red wine vinegar
  • 3 tablespoons Water
  • 3/4 Tbsp sugar
  • 1 tablespoons olive oil
  • 1/4 large red onion, julienne cut
  • 3/4 cups acorn squash, small cubes
  • 3/4 teaspoon fresh thyme, chopped
  • Salt and pepper to taste


1 Bring stock to a boil, stir in Kamut® Blend and salt. Reduce to a simmer, cover and cook for about 45 minutes, or until desired texture. Drain excess liquid and reserve rice.
2 Sauté red onion and garlic in olive oil until onion is translucent; stir in dried fruit. Add vinegar, water and sugar and simmer low for 10 minutes. Reserve.
3 Saute red onion in olive oil until caramelized, remove from pan and reserve. In same pan, sauté squash and thyme until squash is caramelized. Salt and pepper as needed.
4 Mix all ingredients well and serve. Top with duck confit if desired.

Source: Recipe courtesy of and