Kamut Salad with Carrots and Pomegranate

Ingredients

• 1 cup water
• 1/2 cup Kamut berries, soaked overnight and drained
• 2 1/2 cups shredded carrots (about 3 medium)
• 1/4 cup plus 2 tablespoons golden raisins
• 3 tablespoons freshly squeezed orange juice
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon honey
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon fine sea salt
• 2 tablespoons extra-virgin olive oil
• 1/4 cup toasted, chopped walnuts
• 1/4 cup pomegranate seeds, for garnish (optional)

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