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Kamut Salad with Carrots, Walnuts, and Raisins

This Kamut salad has a simple fresh citrus dressing with a touch of cinnamon. I substituted dried cranberries for the pomegranate seeds. The carrots add the perfect crunch. Serve this as a side as well with your favorite main dish.
Course Salad
Keyword carrots, kamut, salad, side
Author Author Maria Speck from her book "Ancient Grains"

Ingredients

Kamut

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

Salad

  • 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 cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup toasted walnuts, chopped
  • 1/4 cup pomegranate seeds - optional for garnish
  • I used dried cranberries

Instructions

Kamut

  1. Bring the water and the Kamut berries to a boil in a heavy- bottomed saucepan.
  2. Decrease the heat to a low simmer,cover, and cook for 50-60 minutes until tender.
  3. Drain and transfer to a bowl. Cool.

Salad

  1. Add the carrots, raisins, to the Kamut.

  2. In a small bowl, whisk together the orange and lemon juice, honey, cinnamon, and salt.

  3. Gradually whisk in the olive oil in a thin stream.
  4. Pour the dressing in the bowl and toss to combine.
  5. Taste and adjust for salt.
  6. Let it sit at room temperature for flavors to mingle.
  7. Add walnuts and garnish with pomegranate seeds.

Recipe Notes

Make ahead: Kamut berries can be made ahead of time and chilled.

You can use 1 1/2 cups of farro, spelt, or hard or soft wheat berries for a substitute.