Kamut Salad with Carrots and Pomegranate

Posted on January 17, 2014 by Amanda Holliday | 1 Comment

Author: Maria Speck, Author of Ancient Grains

"Across the Middle East, cinnamon is used not only to highlight the flavor of sweets but also in savory dishes—as in this Moroccan-inspired carrot salad. I toss it here with slender Kamut berries, which contribute their distinct buttery chew. Vibrantly colorful and deliciously juicy, this salad steals the show on my holiday table. Try it also next to steak, grilled lamb, or a simple roast chicken." 

1 cup water
1/2 cup Kamut berries, soaked overnight and drained

salad and to finish 
2 1/2 cups shredded carrots (about 3 medium)

1/4 cup plus 2 tablespoons golden raisins
3 tablespoons freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
1 teaspoon honey
1/4 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
2 tablespoons extra-virgin olive oil
1/4 cup toasted, chopped walnuts
1/4 cup pomegranate seeds, for garnish (optional)


1. To prepare the Kamut, bring the water and the Kamut berries to a boil in a small heavy-bottomed saucepan. Decrease the heat to maintain a simmer, cover, and cook until the Kamut berries are tender but still slightly chewy, 50 to 60 minutes. Remove from the heat and, if you have time, let it sit, covered, for 10 to 15 minutes. Drain any remaining liquid and transfer to a large serving bowl to cool.

2. Once the Kamut has cooled, make the salad. Add the carrots and golden raisins to the serving bowl. In a small bowl, whisk together the orange and lemon juices, honey, cinnamon, and salt until smooth. Gradually whisk in the olive oil in a thin stream.

3. To finish, pour the dressing over the salad and toss to combine. Taste and adjust for salt. Let sit at room temperature for 15 minutes to allow the flavors to come together. Toss again before serving; sprinkle with the walnuts and garnish with the pomegranate seeds.

Plan Ahead: Make the Kamut berries, as in step 1, ahead (see page 23). In a hurry on the day of a party? The salad (without the walnuts and pomegranate seeds) can be prepared 4 to 6 hours ahead. Chill, covered. Bring to room temperature before serving

Variations: You can use about 11/2 cups cooked farro, spelt, or hard or soft wheat berries if Kamut is hard to find.

Servings: Serves 4-6

Posted in 12+ Months, Carrots, Cinnamon, High Fiber, Kamut, Non-Pouch Recipe, Real Food

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1 Response


July 22, 2020

Muchas gracias. ?Como puedo iniciar sesion?

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