Kamut is a grain with a great marketing angle: one common origin story is that this ancient wheat was discovered in the tombs of Egyptian pharaohs. What we do know is that Kamut is a registered trademark for a selected variety of large, high-protein wheat called Khorasan that has been grown in the fertile crescent for millennia. It's got a nutty flavor and chewy texture that I love (it's one of my favorite grains). Soak your kamut overnight for quicker cooking.
This particular salad is one of those things that came about, as much good food does, when I was staring at my open refrigerator, hoping that the act of staring would somehow produce ready-to-eat food. I had some leftover Kamut pilaf and roasted squash, so one quick vinaigrette and a few dried cherries from the pantry later, I had dinner. I like delicata squash in this dish because it doesn't require peeling–the skin is thin and quite edible; just give it a good scrub.
This dish makes 4 to 6 serving as a light meal, or 8 to 12 servings as a side dish.