A vibrant mix of colors and an interesting blend of textures,
this Moroccan-inspired salad can easily steal the show on any holiday table.
I love the inclusion of Kamut, an ancient grain, in this colorful salad. The mix of colors—orange, red, bronze and brown—makes it a perfect side dish for this time of year.
Stunningly large, Kamut grain kernels have a rich and buttery flavor that is delicious in pilafs, soups and salads. This ancient strain of wheat is properly known as khorasan and is commercially sold under the trademarked name Kamut. It is also known as “high energy wheat” due to its health benefits. Compared to modern-day wheat, Kamut is higher in protein and key minerals such as selenium.
Kamut
1 cup water
½ cup Kamut berries, soaked overnight and drained
Salad, and to Finish
2 ½ cups shredded carrots (about 3 medium carrots)
¼ cup plus 2 tablespoons golden raisins
3 tablespoons freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
1 teaspoon honey
¼ teaspoon ground cinnamon
¼ teaspoon fine sea salt
2 tablespoons extra-virgin olive oil
¼ cup toasted, chopped walnuts
¼ cup pomegranate seeds, for garnish (optional)
To prepare the Kamut, bring the water and 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.
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.
To finish, pour the dressing over the salad and toss to combine. Taste and adjust for salt. Let it sit at room temperature for 15 minutes to allow the flavors to come together. Toss again before serving; sprinkle with walnuts and garnish with the pomegranate seeds.
Recipe Source: A new cookbook by Maria Speck titled Ancient Grains for Modern Meals
Martine’s Notes:
When using Kamut, don’t forget to soak overnight! Alternatively, you can instead use 1½ cups cooked farro, spelt, or hard or soft wheat berries if Kamut is too hard to find.
Bon Appétit,
Martine
PETIT WORLD CITIZEN 
Oh, MY – Love the flavors and amazing healthy benefits. Bookmarking before I hit the hay, Martine. Do adore your posts! Be well – Shanna
Thanks Shanna! So glad you’re liking my posts. Your comment reminds me that I forgot to mention the health benefits of Kohlrabi in my previous post, thanks! I’ll update it this morning. Have a great day!
Beautiful salad
Thank you. I’m so glad you like it.
Never heard of kamut before. Always learning something new every time I visit, love it! That salad looks festive and beautiful!
Thanks Angie, glad you like it as your creations are always lovely. I’m learning more about ancient grains too. It’s been fun exploring! Thanks for visiting!
I haven’t used kamut before but have been hearing more & more about it. I love pomengranates and carrots so this looks like a definite addition to my winter salad repertoire…now I just have to go out & find the kamut 🙂 Thanks for sharing! Kate
Hi Kate, Thanks for stopping by and commenting. I’m learning more and more about ancient grains too. They’re so interesting, tasty and healthy! I hope you find Kamut soon! Please do let me know how you like it! Martine
Wow that was unusual. I just wrote an incredibly long comment but after I
clicked submit my comment didn’t appear. Grrrr…
well I’m not writing all that over again. Anyway, just wanted to say wonderful blog!
Andreas, thank you for your comment. I’m sorry your long comment got lost in cyberspace. So glad you like my blog, very kind of you to let me know.
It looks simple to prepare, delicious and healthy. Must try recipe!
Thank you for your comment! This salad is quite simple, delicious and healthy. I hope you try it and love it as much as we do!