Freekeh Salad with Roasted Butternut Squash
Freekeh, an ancient grain with a nutty flavor, and roasted butternut squash are tossed in a bright, lemony vinaigrette. The salad is simple to make and can be served warm or cold.
Freekeh is an ancient grain that has been cultivated in the Middle East for centuries. It has a slightly nutty flavor and a chewy texture that makes it a good choice for salads, soups, and pilafs. Butternut squash is a winter squash that is sweet and versatile. It can be roasted, steamed, or baked. In this recipe, the butternut squash is roasted until it is tender and slightly caramelized. The freekeh and squash are then tossed in a bright, lemony vinaigrette made with olive oil, lemon juice, salt, and pepper.
Freekeh Salad with Roasted Butternut Squash Freekeh Salad with Roasted Butternut Squash Freekeh Salad with Roasted Butternut Squash Freekeh Salad with Roasted Butternut Squash
Prep time: 15 | Cook time: 40 | Serves: 4
Ingredients
  • 1 cup freekeh
  • 1 butternut squash, peeled and cubed
  • 1/2 cup chopped red onion
  • 1/4 cup chopped fresh parsley
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Toss butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender.
  3. While the squash is roasting, cook freekeh according to package directions.
  4. In a large bowl, combine the freekeh, roasted butternut squash, red onion, and parsley.
  5. Whisk together the olive oil, lemon juice, salt, and pepper in a small bowl.
  6. Pour the dressing over the salad and toss to coat.
  7. Serve immediately or chill for later.
Why It Works
  • The combination of freekeh and butternut squash is a delicious and nutritious one. Freekeh is a good source of fiber and protein, while butternut squash is a good source of vitamins and minerals.
  • The lemony vinaigrette adds a bright and flavorful touch to the salad. The olive oil helps to coat the freekeh and squash, while the lemon juice adds a touch of acidity.
  • The salad is simple to make and can be served warm or cold. It is a great option for a quick and easy weeknight meal.