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Alpha Omega Salad
Rating (1 Rated)
From our Summer 2011 issue of Graze magazine. This is, hands down, our most requested recipe. It's probably because this irresistible grain salad is crunchy and chewy at the same time - it makes you feel healthy just eating it.
serves 8


3 cups cooked kamut*

1 tablespoon red wine vinegar

1 tablespoon lemon juice

2 tablespoon sunflower oil

2 tablespoons olive oil

2 tablespoons flax oil

1/2 teaspoon garlic, minced

2 1/4 cups carrots, grated

2 1/2 cups onions, chopped

1 red bell pepper, chopped

1 green bell pepper, chopped

2 tablespoons parsley, chopped  

2 tablespoons chives, chopped

1/4 cup frozen peas

1/2 cup plus 2 tablespoons dried cranberries

1/2 cup plus 2 tablespoons sunflower seeds

salt & freshly ground pepper to taste

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Alpha Omega Salad
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


  1. To make the vinaigrette, whisk together red wine vinegar, lemon juice, sunflower oil, olive oil, flax oil and minced garlic. Set aside.
  2. In a separate large mixing bowl, mix together kamut, carrots, onions, peppers, parsley, chives, peas, ¾ cup dried cranberries and ½ cup sunflower seeds. Fold in the vinaigrette and thoroughly combine. Season with salt and freshly ground pepper to taste. Set in refrigerator for at least one-half hour before serving to marry the flavors.
  3. To serve, sprinkle the reserved dried cranberries and sunflower seeds on top. Garnish with a few sprigs of chives or parsley.


Per Serving (1/2 cup) 209 calories, 12g fat, 1g sat fat, 22 carbohydrates, 6g protein, 148mg sodium, 4g fiber


*NOTE: One cup dried kamut will yield three cups cooked. Combine kamut and three cups water in a pot and bring to a boil. Reduce heat to low, cover and simmer for about an hour, until grains are tender.

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