Kamut and Orange Salad


  • 1/4 cup sliced almonds (or pumpkin seeds)
  • 1 teaspoon fennel seeds
  • 2 large fennel bulbs, quartered
  • 1 red onion, quartered
  • 1/4 cup olive oil, plus 2 teaspoons
  • 4 cloves garlic, peeled
  • 1 1/2 cup cooked Kamut (from 1/2 cup cooked according to package directions)
  • 2 tablespoons balsamic vinegar
  • Juice and segments from 4 oranges (about 4 tablespoons juice)
  • 2 tablespoons fresh basil, chopped
  • Sea salt and pepper, to taste


Preheat the oven to 320˚F (160˚C). Place the fennel, red onion and garlic cloves on a parchment-lined baking sheet and brush with the 2 teaspoons olive oil, and sprinkle generously with sea salt and pepper. Place in the oven and roast for 50-60 minutes, until the fennel is tender and caramelized. Remove from the oven and let cool slightly. When cool enough to handle, slice all the vegetables thinly.

While the vegetables are roasting, in a small skillet, toast the almonds and fennel seeds while stirring, over medium-low heat, until fragrant, about 2-3 minutes. Set aside.

To assemble the salad, place the cooked Kamut, the roasted vegetables, the almonds and fennel seeds in a large bowl. Mix well. Top with the orange segments and juice, add the 1/4 cup olive oil, balsamic vinegar and basil. Season to taste with sea salt and pepper. Mix delicately. Bon appétit!

Keywords: fennel, kamut, wheat, salad

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