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Kamut Salad with Carrots and Pomegranate

4.3

(5)

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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._

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