• Facebook
  • Twitter
  • Pinterest
  • Instagram
  • YouTube
  • RSS


You can enjoy watermelon at work when you pack this Maple Ancient Grain Salad for lunch! Juicy chunks of watermelon brighten up chewy cooked kamut grains.


Mapled Ancient Grain Salad
Save RecipeSave Recipe
Recipe Image


  • 3 tbsp (45 mL) extra-virgin olive oil
  • 1/4 cup (60 mL) pure maple syrup
  • 3 tbsp (45 mL) fresh lemon juice
  • 2 tsp (10 mL) lemon zest
  • dash salt (to taste)
  • 3 cups (750 mL) warm cooked kamut grain (about 1 1/2 cups dry)
  • 1/2 cup (125 mL) coarsely chopped pecans
  • 1/3 cup (85 mL) diced green onions, plus 1 tablespoon
  • 1/3 cup (85 mL) thin-sliced celery
  • 1 cup (250 mL) corn, grill if preferred
  • 2 cups (500 mL) chopped watermelon (bite sized pieces)


  1. Blend oil, maple syrup, lemon juice, lemon zest, and salt in a small bowl.
  2. Add kamut and nuts. Stir thoroughly and let sit until cooled.
  3. Assemble salad in a tall, glass bowl: layer 1/3 of the kamut on the bottom, topped by half each of the onions and celery, corn, and watermelon. Repeat.
  4. Add the last 1/3 of the kamut to the top and sprinkle with the remaining 1 tbsp of diced green onion.
  5. Present as a layered salad and toss just before serving.

Source: watermelon.org

Subscribe To Our Newsletter

Subscribe To Our Newsletter

Join our Community of Cooks!

Receive our weekly newsletter and be the first to know about new seasonal recipes, tips from chefs, dietitians and food writers - and contests!

Yay! You're signed up to our mailing list and will be receiving your first recipe soon.

Powered byRapidology