Mapled ancient grain and watermelon salad

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We may not be able to get Canadian-grown watermelons easily, but with the help of Brian Arrigo, a Canadian who grows in the U.S. and exports it back to Canada, this popular and thirst-quenching fruit can be enjoyed all year round. Here's a different way to enjoy watermelon: in a salad with grains and maple, another Canadian staple. 

Recipe source:

Per Serving: 329 Calories, 14.8 g Total Fat, 1.7 g Saturated Fat, 0 Trans Fat, 0 mg Cholesterol, 61 mg Sodium, 45.6 g Carbohydrate, 5.9 g Fibre, 16.6 g Sugars, 7.4 g Protein

3 tbsp extra-virgin olive oil
1/4 cup pure maple syrup
3 tbsp fresh lemon juice
2 tsp lemon zest
salt, to taste
3 cups warm cooked kamut grain, (about 1 ½ cups dry)
1/2 cup coarsely chopped pecans
1/3 cup diced green onions, plus 1 tablespoon
1/3 cup thinly sliced celery
1 cup corn kernels
2 cups chopped watermelon, cut into bite size

Blend oil, maple syrup, lemon juice, lemon zest, and salt in a small bowl.

Add kamut and nuts. Stir thoroughly and let sit until cooled.

Assemble salad in a tall, glass bowl by layering 1/3 of the kamut on the bottom, topped by half each of the onions and celery, corn, and watermelon. Repeat.

Add the last 1/3 of the kamut to the top and sprinkle with the remaining 1 tbsp of diced green onion.

Present as a layered salad and toss just before serving.

6 servings