Here is a choice of two different Fall Freekeh Salad recipes.
Say hello to your must-try fall lunch – Fall Harvest Freekeh Salad! If you’re brand new to the world of freekeh, this salad is an easy and delicious way to get your feet wet. And if freekeh is already a regular part of your diet, then this is a recipe you’ll definitely want to add to your stash!
This Fall Harvest Freekeh Salad is a culmination of all of my favorite salad-y things in one bowl. It’s part dark leafy green salad and part wholegrain salad, plus it’s full of fun, seasonal goodies that I love, like crisp apples and roasted butternut squash.
The base of the salad is a mix of shredded kale and cooked wholegrain freekeh, which has a similar texture and mouthfeel to wheat berries. They’re firm, yet chewy, with an earthy, nutty taste.
Whisk together apple cider vinegar, honey, olive oil, mustard powder and tarragon in medium bowl. Season to taste with salt and pepper. Mix together celery, golden raisins, currants, scallions, red onion, almonds and sunflower seeds in large bowl. Add dressing and freekeh to large bowl, and toss until combined.
1.) Autumn Cracked Freekeh Salad
Ingredients:
1 cup freekeh.
12 ounces Brussels sprouts, quartered.
1 1/2 cups grapes.
1 tablespoon plus 1 teaspoon olive oil.
1 cup edamame.
4 cups baby kale.
1/2 cup pecans, toasted.
1/4 cup goat cheese, crumbled.
2.) Freekeh Salad
Ingredients:
1/2 cup whole-grain freekeh
1 1/2 cups water
1 (1 1/2-pound) butternut squash, peeled, seeds removed and cut into 1/2-inch cubes
1 tablespoon olive oil
3 cups kale leaves (stems removed), finely shredded
1 medium apple, cut into 1/2-inch cubes
1 cup black beans, drained and rinsed
1/2 cup dried cherries
1/2 cup toasted pecans
Salt
Freshly ground pepper
