KAMUT® arugula salad with pistachios

by Sue Taggart



This is one of the best KAMUT® salads we have ever tried. Lots of flavors combine for a rich, satisfying dish that is both aromatic and delicious. Very simple to make.

Makes 2-4 servings (depending on if serving as a main course salad or side salads)


1cup                           cooked KAMUT® wheat berries

1cup                           apple cider

2tsp                             kosher salt, more as needed

2                                  bay leaves

8Tbs                            extra-virgin olive oil

2Tbs                           fresh lemon juice

1Tbs                            rice wine vinegar

½cup                          Parmesan cheese, shaved 70 grams

½cup                          pistachio nuts, roughly chopped

2cups                                     arugula leaves

½cup                          fresh parsley, roughly chopped

½cup                          fresh mint leaves

¾cup                          halved cherry or grape tomatoes

⅓cup                          thinly sliced radish

Flaky sea salt, for finishing


Soak the KAMUT® wheat berries in two cups of water for 2-3 hours, then drain. In a medium saucepan, bring KAMUT® berries, apple cider, salt, bay leaves and 2 cups water to a simmer. Simmer until wheat berries are tender 45 minutes approx.

Let wheat berries cool, then discard bay leaves and any left over liquid.

In a salad bowl, whisk together olive oil, lemon juice and a pinch of salt. Add wheat berries, cheese and pistachio nuts and mix well. This salad base will keep for up to 4 hours at room temperature or overnight in the refrigerator (bring to room temperature before serving). Just before serving, fold in arugula, herbs, tomatoes, radish and flaky salt to taste. Top with a little more shaved Parmesan.

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