Kamut Salad with Roasted Delicata Squash and Dried Cherries
  • 1/4cup extra-virgin olive oil
  • 2cloves garlic, finely minced
  • 1sprig fresh sage, finely minced
  • 3tablespoons apple cider vinegar
  • 2teaspoons Dijon mustard
  • 2teaspoons maple syrup
  • 1 1/2cups Kamut, farro or other heirloom whole wheat berry
  • 2pounds delicata squash (about 2 medium)
  • 2tablespoons extra-virgin olive oil
  • 1/2 cup dried cherries
  • 1/2cup chopped pecans
  • 1bunch flat-leaf parsley, chopped
  • 1 bunch green onions, chopped
  1. To make the dressing, in a very small saucepan over medium-low heat, add the oil, garlic and sage and cook until the sage and garlic begin to gently bubble.
  2. Meanwhile, in a small bowl, combine the vinegar, mustard and maple syrup. When the garlic begins to change color slightly, pour the hot oil into the vinegar mixture. Season with salt and pepper to taste. Whisk to emulsify, then set aside. The dressing can be made up to 3 days ahead.
  3. Rinse and soak the Kamut for several hours or overnight. Drain the soaked Kamut, then bring it to a gentle simmer in a large pot full of lightly salted water. Cover and simmer the Kamut until the grain is tender and plump, 30 to 75 minutes. Cooking time will depend on the soaking time, variety and age of the grain. Drain the Kamut well, spread it out, and allow it to cool to room temperature. You should have about 3 1/2 to 4 cups of cooked Kamut. The Kamut may be prepared up to 3 days ahead and kept tightly covered and refrigerated until the salad is assembled.
  4. While the Kamut is simmering, roast the squash. Move an oven rack to the center position and preheat the oven to 450 degrees F. Line a sheet pan with parchment paper.
  5. Trim off the stem and blossom end of the squash, then halve it lengthwise. Scoop out the seeds, then slice crosswise into 1/2-inch-thick C-shaped pieces. Toss the squash with the oil, then sprinkle generously with salt and several grinds of black pepper. Lay the squash slices out on the sheet pan in a single layer. Roast until tender and lightly caramelized, 25 to 30 minutes, giving the squash a stir about halfway through cooking. You should have about 3 to 4 cups of roasted delicata. The squash may be prepared up to 2 days ahead and kept well wrapped and refrigerated.
  6. To assemble the salad, in a large bowl, combine the cooked Kamut, roasted squash, cherries, pecans, parslely, green onions and the dressing. Toss everything together and serve at room temperature.