Kamut Salad with Carrots and Pomegranate
Kamut Salad with Carrots and Pomegranate is a flavorful Continental Global Delicacies dish prepared with quality ingredients. 1 To prepare the Kamut, bring the water and the Kamut berries to a boil in a small heavy-bottomed saucepan.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfection1 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.