• Soak Kamut in cold water overnight. Drain. In a medium lidded pot, add Kamut and 41/2 cups water. Cover and bring to a boil. Reduce heat to low and simmer 30 to 40 minutes, until tender. Drain and cool.

  • Shred Brussels sprouts with a food processor slicing blade or a coarse grater. Mix with Kamut, carrots, cherries, walnuts and parsley.

  • In a small bowl, whisk olive oil, lemon juice, honey, salt and pepper. Stir into salad. Serve at room temperature or chilled.

Nutrition Facts

305 calories; 14 g total fat; 0 mg cholesterol; 347 mg sodium. 43 g carbohydrates; 7 g protein;