A vibrant mix of colors and an interesting blend of textures,
this Moroccan-inspired salad can easily steal the show on any holiday table.

Kamut Salad with Carrots and Pomegranate

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