This vegan freekeh salad with roasted cauliflower and pomegranate seeds on a bed of fresh arugula is a perfect full vegan recipe for a quick meal packed with nutrients and the great nutty smokey taste that comes from freekeh.
Why pomegranate seeds:
The Pomegranate season starts in September and continues till January. Enjoy using pomegranate seeds that are refreshing and sweet by combining them in a healthy meal.
What is freekeh?
Freekeh is an ancient dish derived from the Levantine and North African cuisines. It is a type of cereal made from green durum wheat, roasted and rubbed, giving it this nutty smokey flavor. Click here for more about freekeh.
Why We Love This Recipe!
It’s healthy: Full of whole plant-based ingredients, it’s loaded with protein and fiber that is in freekeh.
It’s easy and quick to make: and includes ingredients in the fall season like pomegranate.
Stores well: freekeh salad can stay in the fridge for 3 days, and add the dressing once served.
Healthy freekeh salad ingredients:
Here is everything you need:
Freekeh – full of protein and fiber
Grilled cauliflower – add those extra veggie ingredients
Arugula – fresh and colorful
Roasted almonds – give it that crunchy taste
Pomegranate seeds – adds the sweetness that compliments freekeh and the vegetables.
How to make Vegan Freekeh Salad
Cook the freekeh: Start by making the freekeh first. Soak in water for 10-minutes. Then rinse and add over the heated oil, add boiled water, cover the lid, and let it simmer for 20 minutes.
Grill cauliflower: cut cauliflowers into small cutlets, add olive oil, and sprinkle salt and cumin. Integrate them all in a flat pan. Bake at 350 degrees for 45-60 minutes.
Make the dressing: Whisk together, olive oil, balsamic vinegar, salt, mustard, and honey.
Roast almonds: place unskinned almonds in a toaster oven for about 10 minutes, and stir a couple of times until the almonds are all coated. Assemble the salad: To assemble, the arugula, cooked freekeh, roasted cauliflower, roasted almonds, and pomegranate seeds in a large mixing bowl, gradually pour the dressing overtop and toss to combine. Taste for flavor and add more dressing if needed.
Extra tips:
If arugula leaves are large, cut them into smaller sizes
chop cauliflower cutlets to bite size
Cauliflowers are unlike other vegetables and take longer to cook, you can make them the day before and store them in the fridge.
You can use raw almonds, but roasted can give the salad an extra flavor.
you can store the mixed salad in an airtight container in the fridge for up to 5 days. Store without the dressing, and only add the dressing once served.
Vegan Freekeh Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Cuisine: Middle Eastern
Description
This vegan freekeh salad with roasted cauliflower and pomegranate seeds on a bed of fresh arugula is a perfect full-meal vegan recipe for a quick meal packed with nutrients and the great nutty smokey taste that comes from freekeh.
Ingredients
- 1 cup cooked freekeh
- 1 cup grilled cauliflower
- 2 cups fresh arugula
- 1/2 cup pomegranate seeds
- 1/4 cup roasted almonds
- 1 teaspoon cumin
- 2 tablespoons olive oil
- Salt
Dressing:
- 2 tablespoons balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon mustard1 teaspoon honey or maple syrup
- Salt
Instructions
- Roast cauliflower: wash cauliflower, cut into small cutlets, spread over a baking sheet, and add cumin powder, salt, and olive oil. Integrate everything well together and bake at 350 degrees for 54-60 minutes.
- Cook freekeh: Soak in water for 10-minutes. Then rinse and add over the heated oil, add boiled water, cover the lid, and let it simmer for 20 minutes.
- Roast almonds: place unblanched almonds in a toaster oven for about 10 minutes, and stir a couple of times until the almonds are all coated.
- Assemble the salad: To assemble, add arugula, cooked freekeh, roasted cauliflower, roasted almonds, and pomegranate seeds in a large mixing bowl, gradually pour the dressing overtop and toss to combine. Taste for flavor and add more dressing if needed.
Notes
- If arugula leaves are large, cut them into smaller sizes
- chop cauliflower cutlets to bite size
- Cauliflowers are unlike other vegetables and take longer to cook, you can make them the day before and store them in the fridge.
- You can use raw almonds, but roasted can give the salad an extra flavor.
- you can store the mixed salad in an airtight container in the fridge for up to 5 days. Store without the dressing, and only add the dressing once served.
