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Whole-Grain Kamut and Cherry Salad

Photo: Jennifer Causey; Styling: Missie Neville Crawford

Hands-on time 25 mins
Total time 1 hr, 10 mins

Serves 8 (serving size: 1/2 cup)

Juicy cherries and chewy whole grains are a match made in heaven. We also tried this salad with red grapes in place of cherries, and they were delicious, too. If you have a pressure cooker, put it to use for the Kamut; it'll cut the cook time down to 25 to 30 minutes.


  • 1 cup whole Kamut berries or wheat berries
  • 2 cups unsalted chicken stock
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon minced garlic
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup fresh Rainier cherries, pitted and halved
  • 1 cup heirloom cherry tomatoes, halved
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/2 cup unsalted cashews, coarsely chopped

Nutrition Information

  • calories 185
  • fat 8.1 g
  • satfat 1.3 g
  • monofat 5.1 g
  • polyfat 1.1 g
  • protein 6 g
  • carbohydrate 24 g
  • fiber 3 g
  • cholesterol 0.0 mg
  • iron 2 mg
  • sodium 233 mg
  • calcium 26 mg

How to Make It

  1. Heat a Dutch oven over medium-high heat. Add Kamut; cook 3 minutes or until grains are lightly toasted, stirring frequently (grains will make a popping sound). Add stock; bring to a boil. Cover, reduce heat, and simmer 50 to 60 minutes or until grains are chewy-tender (add additional liquid if needed). If any liquid remains, drain Kamut. Cool Kamut to room temperature.

  2. Combine oil and next 5 ingredients (through pepper) in a large bowl, stirring with a whisk. Add Kamut, cherries, and remaining ingredients; toss to coat.