• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Taste Love and Nourish logo

  • Recipes
  • About
  • Contact
  • Press
  • Navigation Menu: Social Icons

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter

Butternut and Cranberry Freekeh Salad

October 16, 2013 By Caroline 8 Comments

Share on TwitterShare on FacebookShare on Pinterest

Hang on, we’re about to get freekeh! OK, so it’s actually pronounced freek-ah, but I’m seldom funny, so let’s just go with it.

Freekeh is an ancient grain, full of beneficial nutrients. It is high in fiber, protein and calcium and it even has probiotic properties. Pretty impressive, huh? Even though Freekeh has been around for many thousands of years, it is suddenly becoming one of the newest and most delicious super foods! So, when the kind people at Freekehlicious asked if they could send me some and if I could develop some recipes, I was really excited!

There is something about this type of grain salad that, to me, is completely satisfying. Once cooked and cooled a bit, you can really turn those grains into a complete meal. One really great advantage of using freekeh in a salad like this is how high it is in protein, so once you add your favorite veggies, nuts and dressing, you’ve created a meal in a bowl. Leftovers pack up so easily for lunches during the week too!

I knew I wanted to incorporate seasonal ingredients. Eating what’s in season is always best, as far as taste and nutrition. Butternut squash is readily available in stores and farm stands now. If you think it may not be your favorite, I dare you to try roasting it this way. Once you cube it in small bites, toss with some olive oil and roast it, the squash develops caramelized bits and tastes sweet and really delicious. I think cranberries go so well with butternut squash and their color looks so pretty against the orange bits. Throw in some toasted pecans (Do you say pi-kahn or pee-can? I say both…depending on the moment!) and this may even become your family’s most favorite Thanksgiving side dish!

 

Butternut and Cranberry Freekeh Salad

Butternut and Cranberry Freekeh Salad

Wonderful seasonal flavors, paired with super nutritious freekeh. Naturally vegetarian and vegan.
Serves: 4 to 6

Ingredients

  • 1 cup wholegrain freekeh
  • 3 cups water
  • 1 medium butternut squash peeled, deseeded and cut into 1/2" cubes
  • 1 - 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon allspice
  • 1/2 cup chopped pecans
  • 1/4 cup extra virgin olive oil
  • 1/4 cup orange juice
  • 1 teaspoon pure maple syrup or honey
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup dried cranberries I use the low-sugar variety

Instructions

  • Combine the freekeh and the water in a large saucepan over high heat. Cover and bring to a boil, then reduce to a simmer. Simmer on low for 40 minutes, then remove from heat and allow to sit covered while you prepare the other ingredients.
  • Preheat your oven to 375 degrees.
  • On a large baking sheet, toss the butternut squash cubes with the olive oil, kosher salt, black pepper and allspice. Use your hands to get them coated well.
  • Roast the squash in the oven for 18 to 20 minutes or until fork tender. Don’t over roast the cubes or they’ll become too mushy. When done, remove the baking sheet from the oven and set aside to cool.
  • Spread the pecans evenly on a small baking sheet. Shut the oven off, but while it’s still hot, place the pecans in and shut the door. Allow them to toast for 4 to 5 minutes. Remove and set aside to cool.
  • In a small bowl, combine the remaining ingredients up to the black pepper. Whisk together and set aside.
  • In a large bowl, combine the freekeh and the cranberries. Toss with the dressing until completely coated. Now add the squash and pecans and toss lightly.

Notes

Freekeh is available in wholegrain or cracked form. I love the wholegrain in this recipe. The texture is similar to wheat berries. The cracked freekeh is very much like bulgur.
Print Recipe Pin Recipe

 

Freekeh, an ancient grain high in fiber, protein and calcium, makes this salad delicious, with roasted butternut squash, cranberries and roasted pecans.

Filed Under: Holiday, Lunch, Salads, Sides, Vegetables Tagged With: allspice, autumn, butternut squash, cranberries, Dijon, dinner, fall, freekeh, healthy, honey, how to cook freekeh, kosher salt, low fat, olive oil, orange juice, pecans, recipe, roasted, salad, side dish, Thanksgiving, toasted, vegan, vegetables, whole wheat, wholegrain

Previous Post: « Beer Braised Carnitas Burrito Bowl
Next Post: Pumpkin Pie Smoothie »

Reader Interactions

Comments

  1. Amy

    December 5, 2014 at 1:32 pm

    What beautiful pictures and great info on a new grain to me. Can’t wait to try. On the menu for this weekend.

    Reply
    • Caroline Hurley

      December 6, 2014 at 6:11 pm

      Thanks so very much, Amy! I hope you love it!

      Reply
  2. Mona

    October 19, 2013 at 2:44 pm

    I found your recipe on Pinterest and cooked it today for lunch…. I just happened to have some freekeh that I had bought at Earthfare and not cooked because I didn’t know what to do with it. . LOL I loved your recipe…very good..
    Mona

    Reply
    • Caroline

      October 19, 2013 at 3:42 pm

      I’m so happy you liked it, Mona! Thanks so much for your message! :)

      Reply
  3. Shelley @ Two Healthy Kitchens

    October 17, 2013 at 9:24 am

    Phenomenal post introducing freekeh – fantastic flavor combination, and absolutely perfect timing heading toward Thanksgiving! I didn’t know freekeh has probiotic properties – great info and tips! Oh – and I’m totally gonna vote for pi-kahn. (Along those same lines – is praline pronounced prah-leen or pray-leen???) Well, no matter how you pronounce any of this stuff, I’m definitely pinning this recipe ASAP!!!! :D

    Reply
    • Caroline

      October 17, 2013 at 10:33 am

      Oh, I’m a pray-leen girl, but honestly, doesn’t prah-leen sound so much more sophisticated? :) Thanks for the sweet comment and for the great laugh!

      Reply
  4. lori @ thehealthminded.com

    October 16, 2013 at 4:08 pm

    Thanks for the introduction to a new grain, Caroline! So great to have another choice. Love the combo here with the seasonal vegetables. Yes! A great side for Thanksgiving – no doubt!

    Reply
    • Caroline

      October 17, 2013 at 10:30 am

      Thanks so much Lori! I think you’ll love freekeh! It’s such a hearty grain and really would go well with any veggies!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome

My name is Caroline. I’m so happy you’re here! I’m a bit obsessed with food, cooking and nutrition. Here you'll find plant-based recipes using seasonal, fresh and whole-food ingredients that are completely decadent and gratifying.

Tasty Appetizers

This may be the most delicious Vegetable Stuffed Portabella Mushrooms recipe! Healthy, easy and incredibly tasty! A Taste Love & Nourish reader favorite! #vegetarian #vegetable #stuffedmushrooms #stuffedportabellas #stuffedportobellos #veganoptions #glutenfreeoptions #easydinner
Greek Yogurt Cheese - so similar to goat cheese, but saves you a billion calories and fat grams. | @tasteLUVnourish
This Loaded Hummus is a great crowd-pleasing appetizer, but the hummus recipe itself is a keeper! Make this regularly and keep a container in the fridge! It's great for snacking, lunches and dinners. Naturally vegan and gluten-free. From @tasteLUVnourish
Hummus - from a girl who grew up eating lots of hummus, this recipe is fantastic! | @tasteLUVnourish
This decadent Baked Mushrooms and Fontina Dip recipe is a super easy crowd pleaser! Made with white wine and some fresh thyme, this cheesy dip has amazing flavor! | @tasteLUVnourish

See More...

Copyright © 2021 TASTE LOVE AND NOURISH