KAMUT SALAD WITH CARROTS AND POMEGRANATE
Provided by Maria Speck
Categories Salad Beer Fruit Side Vegetarian Root Vegetable Carrot Pomegranate Advance Prep Required Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Serves 4 to 6
Number Of Ingredients 14
Steps:
- 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.
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Dhella Felix
[email protected]This salad is a bit too expensive to make on a regular basis.
Habibah Hussein
[email protected]I'm allergic to pomegranate, so I'll have to leave that out of the salad.
Farhat Manzoor
[email protected]I'm not a fan of salads, but this one might be worth a try.
MR Black 999
[email protected]This salad looks a bit too healthy for my taste.
Waheed WaheedAhmad
[email protected]I'm not sure if I'll like the taste of kamut, but I'm willing to try this salad.
Abubakar studio
[email protected]This salad is a great way to use up leftover grains.
Margaret Memafu
[email protected]I can't wait to try this salad with different variations of vegetables.
SSUNZZ SSUNZZ
[email protected]This salad is perfect for a light lunch or dinner.
Rayan Raza
[email protected]I love that this salad is made with all healthy ingredients.
Rodwyn Fanfair
[email protected]This salad is a great way to get your daily dose of fruits and vegetables.
Preem Budha
[email protected]I'm always looking for new salad recipes, and this one looks like a winner.
Ruth Akinyi
[email protected]This salad looks delicious! I can't wait to try it.
Tulman Tamang
[email protected]I love the colors in this salad! It's so vibrant and inviting.
Julia Chelmiah
[email protected]This salad is a great way to use up leftover kamut. It's also a great make-ahead dish for busy weeknights.
sahib zarin
[email protected]I'm not a huge fan of kamut, but I really enjoyed this salad. The dressing is what really makes it.
Luh _griltrist
[email protected]This salad is so easy to make, and it's always a hit with my family and friends. I love that I can use whatever vegetables I have on hand.
Playa Open
[email protected]I love the combination of kamut, carrots, and pomegranate in this salad. It's a great way to get a variety of nutrients and flavors in one dish.
Billy James
[email protected]This salad was a delightful burst of flavors and textures! The kamut was perfectly cooked, the carrots added a sweet crunch, and the pomegranate seeds provided a tangy pop. The dressing was light and flavorful, bringing all the ingredients together p