Warm Freekeh Salad


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}

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Warm Freekeh Salad

Yield: 6 servings

Warm Freekeh Salad


  • 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


  • 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.

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Reader Comments

  1. Erin|

    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!!

  2. Laura|

    Made this last night, best salad I’ve had in a long time. Kept thinking about it all day! Thank you for the recipe!