Name: Kamut Salad with Carrots and Pomegranate
Yield: Serves 4 to 6
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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Kamut Salad with Carrots and PomegranateSara Remington

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, which contribute their distinct buttery chew. Vibrantly colorful and deliciously juicy, this salad steals the show on my holiday table. Try it also next to steak, grilled lamb, or a simple roast chicken.

Cooks' Note

_To get a head start: Make the Kamut berries, as in step 1, ahead. In a hurry on the day of a party? The salad (without the walnuts and pomegranate seeds) can be prepared 4 to 6 hours ahead. Chill, covered. Bring to room temperature before serving.

To vary it: You can use about 1 1/2 cups cooked farro, spelt, or hard or soft wheat berries if Kamut is hard to find._

Recipe notes

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