We had dinner at a friend’s house the other night, and she always cooks the most delicious meals. She served us a warm freekeh dish that had me fighting the internal battle about asking what they intended to do with the leftovers when we were done. HA! I managed to restrain myself but a couple of days later I whipped this up because the craving wouldn’t quit. If you haven’t had freekeh, it’s a cracked wheat- chewy, earthy flavored and so, so good served in a warm salad like this. You could mix it with so many things but I chose roasted butternut squash, shallot, pomegranates, heaping bunches of mint and crumbled sheep’s feta. And of course, always: garlic, salt and fresh cracked pepper. So, so tasty. Hope you love! Recipe below. xx- Sarah {Styling Sources: shallow bowls, large serving bowl, serving spoons, flatware}
Ingredients
- 1 medium butternut squash, peeled and cut into 1/4" cubes
- 1 cup of freekeh
- 1 cup pomegranate seeds
- 2 large shallots, diced
- 2 cloves of garlic, minced
- 1/2 cup of mint (more to garnish)
- 2 tablespoons coconut oil, more for roasting squash
- sea salt
- fresh cracked pepper
- sheeps milk feta
Instructions
- Preheat oven to 375°F
- Place squash on a baking sheet with a silpat and roast for 20- 30 minutes, or until squash is soft. Set aside.
- Cook freekeh according to package instructions (I added in a tablespoon of chili infused olive oil to give it the tiniest hint of heat)
- In a medium fry pan combine 2 tablespoons of coconut oil with shallots and saute over medium/low heat until softened. Add garlic and cook additional two minutes.
- Add freekeh to pan and saute for an additional 2-3 minutes.
- In a large serving bowl combine freekeh and butternut squash. Allow to cool to warm, then add pomegranates and mint, fresh cracked pepper and sea salt to taste. Give it a good toss.
- Garnish with mint and feta. Enjoy warm.
This is such a beautiful salad! The pomegranates look like little jewels. I bet this would make a great side for thanksgiving!! 😀
This is just gorgeous, Sarah! Pomegranate and mint?! LOVE.
I’ve never heard of freekeh. This looks absolutely delicious! Anything with feta is good in my book and we just happen to have mint growing in our backyard so I need to make this for my family 🙂 Thanks for the inspo!
Taffeta & Tulips
I made this salad over the weekend and it was DELICIOUS!! Except my local grocery store didn’t have freekeh, so I used farro instead, which gave it a nice nutty flavor. I highly recommend making this salad; thanks for the tasty recipe, Sarah!!
Made this last night, best salad I’ve had in a long time. Kept thinking about it all day! Thank you for the recipe!
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