Spinach and Kamut Salad with Chili-Orange Dressing

Serves: 2

• Salad
• 3-4 handfuls spinach
• ½ cup kamut, uncooked
• ¼ cup sunflower seeds
• 2 ounces feta
•  
• Dressing
• ½ cup fresh squeezed orange juice (app. 2 oranges)
• ¼ cup walnut oil
• 2 tablespoons honey
• ¼-1/2 teaspoon red chili flakes

1. Cover kamut with a good amount of water, bring to a boil, and reduce to a low boil. Cook for approximately one hour. Kamut should be tender but will still be slightly chewy. Let cool.
2. Combine orange juice, walnut oil, honey, and ¼ teaspoon red chili flakes in a mason jar or other container that has a lid. Shake well and test for chilis- add more if desired.
3. Toss spinach, kamut, sunflower seeds, and feta together. Lightly drizzle dressing over salad and toss well.

Notes

*Salad Dressing

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Blessings to: Naturally Ella