Kamut salad with carrots and pomegranate
Indulge in the perfect blend of nutty kamut, sweet carrots, and juicy pomegranate seeds in this vibrant and flavorful salad. Perfect for a light and refreshing meal.
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)
Instructions:
- 1 Begin by cooking the Kamut. Place the Kamut berries in a small heavy-bottomed saucepan with water. Bring it to a boil, then lower the heat to a simmer. Cover the saucepan and cook for 50 to 60 minutes until the Kamut berries are tender but still have a slight chewiness. Once done, remove from the heat. If time allows, keep it covered for 10 to 15 minutes. Next, drain any excess liquid and transfer the Kamut to a large serving bowl to cool down.
- 2 After the Kamut has cooled, it's time to assemble the salad. Toss in the carrots and golden raisins into the serving bowl. In a separate small bowl, mix together orange juice, lemon juice, honey, cinnamon, and salt until it forms a smooth mixture. Slowly drizzle in the olive oil while whisking continuously.
- 3 To complete the dish, pour the dressing over the salad and mix well. Taste the salad and adjust the salt level if needed. Allow the flavors to meld together by leaving the salad at room temperature for 15 minutes. Give it a final toss before serving, and don't forget to top it off with walnuts and pomegranate seeds for added garnish.
Summary:
- Calories: 1120 kcal
- Fat: 50 g
- Protein: 24 g
- Carbs: 163 g
- Potassium: 2107 mg
- Magnesium: 238 mg