Kamut Salad with Carrots and Pomegranate Recipe
Across the Middle East, cinnamon is used not only to highlight the flavor of sweets but also in savory dishes—as in this Moroccan-inspired carrot salad. I toss it here with slender Kamut berries,...
Keywords
- carrot
- cinnamon
- pomegranate
- raisin
- walnut
- farro
- spelt
- wheat berry
- side
- dinner
- vegetarian
- easy
- weeknight meals
- simmer
- fall
- cookbooks
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Cooking tools:
- Saucepan
- Stove
- Refrigerator
- Plastic wrap
- Mixing bowl
- Serving bowl
Ingredients
- 1 cup water
- 1/2 cup Kamut berries, soaked overnight and drained
- 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 ground cinnamon
- 1/4 teaspoon fine sea salt
- 2 tablespoons extra-virgin olive oil
- 1/4 cup toasted, chopped walnuts
- 1/4 cup pomegranate seeds, for garnish (optional)
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