Healthy Recipe: A Whole-Grain Salad With Carrots and Pomegranate
Posted May 11 2012 6:00am
Not sure how to eat Kamut? Try this salad recipe that's fresh and delicious!
Looking for a side dish to take to that barbecue or wanting to make something healthy that’s bright and flavorful but doesn’t require a culinary degree? This recipe for Kamut Salad With Carrots and Pomegranate from the Ancient Grains for Modern Meals cookbook by Maria Speck, oughta do the trick! Never heard of Kamut or Khorasan wheat? Read our original review of Kamut here . Then get to cookin’!
Kamut Salad with Carrots and Pomegranate
1 c water
1/2 c Kamut Khorasan wheat berries
2 1/2 c shredded carrots
6 tbsp golden raisins
3 tbsp freshly squeezed orange juice
1 tbsp freshly squeezed lemon juice
1. To prepare the Kamut wheat berries, bring water and berries to a boil in a small heavy bottomed saucepan. Reduce the heat to maintain a simmer, cover, and cook until Kamut berries are tender but still slightly chewy, 50 to 60 minutes. Remove from heat and, if you have time, let sit, covered for 10 to 15 minutes. Drain any remaining liquid and transfer to a large serving bowl to cool.
2. Once Kamut has cooled, salad can be composed. In a large serving bowl, add Kamut berries, carrots and golden raisins. In a small bowl, whisk together orange and lemon juices, honey, cinnamon, and salt until smooth. Gradually whisk in olive oil.
3. To finish, pour dressing over salad and toss to combine. Taste and adjust salt to taste. Place salad aside for 15 minutes to allow flavors to combine. Toss again before serving; sprinkle with walnuts and garnish with pomegranate seeds.
This whole recipe serves four to six people, and can be made ahead (love that!) by making the Kamut berries, as in step one, ahead of time. The whole salad (without the walnuts and pomegranate seeds) can also be prepared four to six hours ahead. Just cover and chill, and then bring to room temperature before serving. Yum!
What are a few of your favorite healthy side dishes? Any less traditional salads—like this one—that you love? Share in the comments! —Jenn