Wheat Berry Tangerine and Arugula Salad

Recipe courtesy of KAMUT

Makes 2 servings


  • 1 cup cooked KAMUT wheat berries
  • ½ lemon
  • 1 bunch aruglula – 2 loosely packed cups)
  • 2 tangerines (medium, peeled, sliced cross-wise & segments separated)
  • 1 Tbs extra virgin olive oil
  • 1 Tbs rice wine vinegar
  • ½ cup  walnuts (shelled, walnuts, roughly chopped)
  • ½ cup pecorino romano cheese (ribbons, optional)
  • Salt and pepper to taste


In a serving bowl combine KAMUT berries, arugula, tangerine pieces, walnuts and olive oil. Mix well and squeeze with lemon juice and drizzle with rice wine vinegar. Top with Pecorino Romano ribbons, if using, before serving. Keep in a tightly sealed container in the refrigerator for several days. 

Posted on WholeFoods Magazine Online 6/8/2016