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Fresh Kamut Berry Salad with Apples and Walnuts

fresh kamut berry salad - featured image
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A hearty, wholesome fall salad featuring chewy kamut berries, crisp apples, toasted walnuts, and a sweet-tangy maple vinaigrette. Perfect for lunch, potlucks, or meal prep, this salad is vegan, dairy-free, and packed with flavor and nutrition.

Ingredients

Scale
  • 1 cup dry kamut berries (about 6 oz)
  • 3 cups water
  • 1 medium apple, diced (Honeycrisp, Fuji, or Pink Lady recommended)
  • 1/2 cup walnuts, halves or pieces, toasted
  • 1 celery stalk, diced
  • 1/4 cup red onion, finely chopped (optional)
  • 1/4 cup dried cranberries
  • 2 tablespoons fresh parsley, chopped
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon pure maple syrup
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Rinse kamut berries under cold water in a fine mesh sieve. Place in a medium saucepan with water. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 40-45 minutes, until grains are tender but chewy. Drain excess water and set aside to cool.
  2. While kamut cooks, heat a small skillet over medium-low. Add walnuts and toast, stirring often, for 3-4 minutes until fragrant and lightly browned. Remove from heat and cool.
  3. Dice apple (leave skin on), celery, and finely chop red onion. Chop parsley.
  4. In a small bowl or jar, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper until thick and glossy.
  5. Place cooled kamut berries in a large mixing bowl. Add diced apple, celery, onion, dried cranberries, toasted walnuts, and parsley. Pour over maple vinaigrette and toss well to coat.
  6. Taste and adjust seasoning: add more vinegar for zing or maple syrup for sweetness. Toss again and let sit for 10 minutes to meld flavors.
  7. Transfer to a serving platter or bowls. Garnish with extra parsley or walnuts if desired. Serve slightly chilled or at room temperature.

Notes

For gluten-free, substitute kamut with brown rice or quinoa. Toasting walnuts enhances flavor—watch closely to avoid burning. Dressing grains while warm helps absorb flavor. Salad keeps well for up to 3 days in the fridge. Letting it sit before serving melds flavors. Nut-free option: use pepitas or sunflower seeds.

Nutrition

Keywords: kamut salad, fall salad, grain salad, apples, walnuts, vegan, healthy lunch, maple vinaigrette, ancient grains, meal prep

Find it online: https://hungermind.com/fresh-kamut-berry-salad-recipe-easy-fall-lunch-with-apples-and-walnuts/