Kamut Salad With Carrots And Pomegranate Recipes

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ROASTED CARROT SALAD WITH ARUGULA AND POMEGRANATE



Roasted Carrot Salad With Arugula and Pomegranate image

This composed, bright salad of roasted carrots, thinly sliced fennel and arugula gains a fruity depth from a splash of pomegranate molasses in the dressing. You can find pomegranate molasses in Middle Eastern groceries and specialty food shops, and it's worth seeking out for its complex, sweet-tart acidity. Once opened, it will last for years in your pantry. This salad makes a delightful side dish or light main course, especially if you include the optional toasted walnuts or pita chips, which add a satisfying crunch. If you can find multicolored carrots, this already striking salad becomes even prettier.

Provided by Melissa Clark

Categories     salads and dressings, vegetables, appetizer, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 15

1 pound carrots, peeled and cut into 2-inch lengths (halve them if carrots are large)
1/4 teaspoon kosher salt, more to taste
1/8 teaspoon ground black pepper, more to taste
1/4 cup plus 2 tablespoons extra-virgin olive oil, more as needed
1/2 teaspoon ground cumin
1 tablespoon pomegranate molasses
1/2 tablespoon fresh lemon juice, more to taste
1 garlic clove, finely grated or minced
1/2 teaspoon Dijon mustard
3 ounces baby arugula (about 3 cups)
1 fennel bulb, thinly sliced
1/4 cup fresh dill fronds or mint leaves
Pomegranate seeds, as needed
Yogurt, for serving (optional)
Toasted walnuts or crumbled pita chips, for serving (optional)

Steps:

  • Heat oven to 425 degrees. Toss carrots with salt, pepper and 2 tablespoons oil on a rimmed baking sheet, and bake until edges are caramelized and carrots are tender, 28 to 33 minutes. Remove from oven and immediately toss with cumin. Let cool for a few minutes while you make the dressing. Carrots should be slightly warm but not hot when tossed with the greens.
  • In a large bowl, whisk together pomegranate molasses, lemon juice, garlic, mustard and large pinch of salt and pepper. Taste and adjust lemon juice and seasonings if necessary. Whisk in remaining 1/4 cup oil until emulsified.
  • Stir carrots into dressing, then gently toss with arugula, fennel and dill or mint. Serve immediately, drizzled with more olive oil and topped with pomegranate seeds, and yogurt and nuts or pita chips if using.

Nutrition Facts : @context http, Calories 265, UnsaturatedFat 17 grams, Carbohydrate 20 grams, Fat 21 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 239 milligrams, Sugar 12 grams, TransFat 0 grams

KAMUT SALAD WITH CARROTS AND POMEGRANATE



Kamut Salad with Carrots and Pomegranate image

Provided by Maria Speck

Categories     Salad     Beer     Fruit     Side     Vegetarian     Root Vegetable     Carrot     Pomegranate     Advance Prep Required     Pescatarian     Dairy Free     Peanut Free     Soy Free     Kosher

Yield Serves 4 to 6

Number Of Ingredients 14

Kamut
1 cup water
1/2 cup Kamut berries, soaked overnight and drained
Salad, and to Finish
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)

Steps:

  • 1 To prepare the Kamut, bring the water and the Kamut berries to a boil in a small heavy-bottomed saucepan. Decrease the heat to maintain a simmer, cover, and cook until the Kamut berries are tender but still slightly chewy, 50 to 60 minutes. Remove from the heat and, if you have time, let it sit, covered, for 10 to 15 minutes. Drain any remaining liquid and transfer to a large serving bowl to cool.
  • 2 Once the Kamut has cooled, make the salad. Add the carrots and golden raisins to the serving bowl. In a small bowl, whisk together the orange and lemon juices, honey, cinnamon, and salt until smooth. Gradually whisk in the olive oil in a thin stream.
  • 3 To finish, pour the dressing over the salad and toss to combine. Taste and adjust for salt. Let sit at room temperature for 15 minutes to allow the flavors to come together. Toss again before serving; sprinkle with the walnuts and garnish with the pomegranate seeds.

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