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Freekeh Salad - Feature photo

Freekeh Salad with Grilled Cauliflower

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  • Author: Wafa Shami
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 3 1x
  • Category: Lunch/Dinner
  • Cuisine: Middle Eastern

Description

This freekeh salad recipe, with roasted cauliflower and pomegranate seeds on a bed of fresh arugula, is a flavorful and nutrient-packed dish. The nutty, smoky freekeh pairs beautifully with the vibrant, fresh ingredients, making it a perfect choice for a quick and wholesome meal.


Ingredients

Scale
  • 1 cup cooked freekeh
  • 2 cups grilled cauliflower (1/2 cauliflower head)
  • 4 cups fresh arugula
  • 1/2 cup pomegranate seeds
  • 1/4 cup toasted slivered almonds (or regular almonds)
  • 1 teaspoon cumin
  • 2 tablespoons olive oil
  • Salt

Dressing:

  • 3 tablespoons balsamic vinegar
  • 3 tablespoons extra virgin olive oil
  • 1.5 teaspoon mustard
  • 1.5 teaspoon honey or maple syrup
  • Salt and Pepper

Instructions

Roast the Cauliflower:

  1. Wash the cauliflower and cut it into small florets.
  2. Spread the florets evenly on a baking sheet.
  3. Drizzle with olive oil and sprinkle with cumin powder and salt. Toss until evenly coated.
  4. Roast in a preheated oven at 350°F (175°C) for 45–60 minutes, flipping halfway through, until golden and tender.

Cook the Freekeh:

  1. Soak freekeh in water for 10 minutes, then rinse thoroughly.
  2. Heat a little olive oil in a pot, add the freekeh, and stir for 1–2 minutes.
  3. Add boiling water (2:1 ratio of water to freekeh), cover, and simmer on low heat for 20 minutes or until the freekeh is tender.

Toast Almonds:

  1. Place unblanched almonds in a toaster oven at 350°F (175°C) for about 10 minutes.
  2. Stir occasionally to ensure even roasting. Allow to cool before roughly chopping.

Assemble the Salad:

  1. In a small bowl, whisk together olive oil, balsamic vinegar, salt, mustard, and honey until well combined.
  2. In a large mixing bowl, combine arugula, cooked freekeh, roasted cauliflower, toasted almonds, and pomegranate seeds.
  3. Gradually pour the dressing over the salad and toss gently to combine.
  4. Taste and adjust dressing as needed.

Notes

  • If the arugula leaves are large, cut them into smaller pieces for easier eating.
  • After roasting, cut the cauliflower florets into bite-sized pieces.
  • Cauliflower takes longer to cook than most vegetables, so you can roast it the day before and store it in the fridge to save time.
  • Raw almonds work fine, but toasting them adds an extra layer of flavor that enhances the salad.
  • Store the salad in an airtight container in the fridge for up to 5 days. Keep the dressing separate and only add it right before serving to maintain freshness and texture.