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 (center rib 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
Balsamic Dijon Vinaigrette:
3 tablespoons lemon juice
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 clove garlic, minced
Salt
Freshly ground pepper
2/3 cup olive oil
Preheat the oven to 400°F.
In a small saucepan, combine the whole-grain freekeh, water, and a pinch of salt. Bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, for approximately 40 minutes, until all the water has been absorbed. Remove the pan from the heat and set aside.
Meanwhile, toss the butternut squash with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread the squash across a baking sheet, in a single layer. Roast for 25 minutes, stirring once halfway through. Remove the squash from the oven and set aside.
Add the shredded kale to a large salad bowl. Top with the cooked whole-grain freekeh, butternut squash, apple, black beans, dried cherries, and pecans. Toss together and top with vinaigrette.
For the vinaigrette: In a medium bowl, whisk together the lemon juice, balsamic vinegar, mustard, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Gradually whisk in the olive oil and continue mixing until the vinaigrette has emulsified. Taste and season with additional salt and pepper, as necessary.
Recipe Notes
- Serve the squash and freekeh warm or chilled; it’s up to you!
- Want to make this salad into a meal? Top it with grilled chicken, sliced steak, or tofu.