Jeweled Freekeh Salad with Roasted Vegetables
A hearty and flavorful salad featuring nutty freekeh grains tossed with a colorful medley of roasted vegetables, fresh herbs, and a bright pomegranate molasses vinaigrette. This dish is a staple in modern Israeli cuisine, offering a delicious and nutritious way to enjoy seasonal produce.
🧂 Ingredients
- 1 cup Freekeh(uncooked, whole grain)
- 2 cups Water or Vegetable Broth
- 1 cup Butternut squash(cubed)
- 1 large Red bell pepper(cut into 2cm pieces)
- 2 medium Zucchini(cut into 2cm pieces)
- 1 medium Red onion(cut into wedges)
- 3 tbsp Olive oil
- 2 tsp Sweet paprika
- 1 tsp Ground cumin
- 1 tsp Ground cinnamon
- 2 tsp Ground turmeric
- 1 tsp Ground coriander
- 1 tsp Salt(plus more to taste)
- 0.5 tsp Black pepper(freshly ground)
- 0.5 cup Pomegranate seeds
- 0.5 cup Fresh coriander(leaves picked and chopped)
- 0.5 cup Fresh parsley(leaves picked and chopped)
- 2 tbsp Tahini(for drizzling)
- 0.5 large Orange(zest and juice)
- 2 tbsp Lemon juice
👨🍳 Instructions
- 1
Cook the freekeh: Rinse the freekeh thoroughly under cold water. In a medium saucepan, combine the freekeh with 2 cups of water or vegetable broth, a pinch of salt, and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, or until tender and liquid is absorbed. Fluff with a fork and set aside to cool slightly.
💡 Tip: Using vegetable broth instead of water adds more flavor to the freekeh. - 2
Roast the vegetables: Preheat oven to 400°F (200°C). In a large bowl, toss the cubed butternut squash, red bell pepper, zucchini, and red onion with 3 tbsp olive oil, sweet paprika, cumin, cinnamon, turmeric, coriander, 1 tsp salt, and 0.5 tsp black pepper. Spread the vegetables in a single layer on a large baking sheet.
💡 Tip: Don't overcrowd the baking sheet to ensure vegetables roast rather than steam. - 3
Roast for 25-30 minutes, or until tender and lightly caramelized, flipping halfway through.
💡 Tip: Roasting time may vary depending on your oven and the size of the vegetable pieces. - 4
Prepare the dressing: In a small bowl, whisk together the orange zest, orange juice, lemon juice, 2 tbsp tahini, and 1 tbsp olive oil (optional, for a richer dressing). Season with salt and pepper to taste.
💡 Tip: Taste and adjust seasoning before adding to the salad. - 5
Assemble the salad: In a large salad bowl, combine the cooked freekeh, roasted vegetables, pomegranate seeds, chopped fresh coriander, and chopped fresh parsley.
- 6
Drizzle with the dressing and toss gently to combine. Drizzle with additional tahini just before serving.
💡 Tip: Toss gently to avoid mashing the roasted vegetables.
💡 Pro Tips
- ✓This salad can be made ahead of time and served at room temperature.
- ✓Other vegetables like carrots, sweet potatoes, or cauliflower can be used.
- ✓For a non-vegan option, a dollop of Greek yogurt can be added.
- ✓Toasted nuts like almonds or pistachios can be added for extra crunch.
🔄 Variations
- Add crumbled feta cheese for a salty tang.
- Incorporate dried cranberries or apricots for added sweetness.
- Serve over a bed of mixed greens for a more substantial meal.