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:
- Wash the cauliflower and cut it into small florets.
- Spread the florets evenly on a baking sheet.
- Drizzle with olive oil and sprinkle with cumin powder and salt. Toss until evenly coated.
- Roast in a preheated oven at 350°F (175°C) for 45–60 minutes, flipping halfway through, until golden and tender.
- Soak freekeh in water for 10 minutes, then rinse thoroughly.
- Heat a little olive oil in a pot, add the freekeh, and stir for 1–2 minutes.
- 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:
- Place unblanched almonds in a toaster oven at 350°F (175°C) for about 10 minutes.
- Stir occasionally to ensure even roasting. Allow to cool before roughly chopping.
Assemble the Salad:
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, mustard, and honey until well combined.
- In a large mixing bowl, combine arugula, cooked freekeh, roasted cauliflower, toasted almonds, and pomegranate seeds.
- Gradually pour the dressing over the salad and toss gently to combine.
- 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.