Pear and Freekeh Salad with Sweet Potatoes
 
Prep time
Cook time
Total time
 
Recipe type: Salads, Side Dishes
Ingredients
  • 1 cup uncooked freekeh
  • 2-3 medium sweet potatoes, peeled and diced
  • 1½ - 2 cups diced pears
  • ¼ cup slivered almonds
  • 1 (15-ounce) can low-sodium black beans, rinsed and drained
  • 1 TBSP lemon juice
  • Fresh arugula (or spinach)
  • ¼ cup olive oil
  • 3 TBSP apple cider vinegar
  • 1 tsp. balsamic vinegar
  • 1 tsp. honey (or use 2 tsp. balsamic)
  • ½ tsp. salt
  • ½ tsp. black pepper
  • ½ tsp. rubbed sage
Instructions
  1. Add 2½ cups water to a small saucepan, and then add the freekeh. Bring to a boil, then reduce heat to low. Cover and cook until freekeh is fluffy and all moisture has been absorbed, about 30 or so minutes.
  2. Peel and dice 2-3 sweet potatoes. Throw them in a pressure cooker to quickly steam them or boil them in a pot of water until just tender. You can also peel them, leave them whole, pierce them a few times with a fork, and microwave them until tender. Once cooked, remove from microwave, allow to cool, and then dice.
  3. Once sweet potatoes are done cooking, drain them and set aside to cool completely.
  4. In a large bowl, combine the black beans, almonds, freekeh, and diced pears. Mix thoroughly, and then add the sweet potatoes. Mix again.
  5. In a small bowl, whisk together all of the ingredients for the dressing, and then pour into the freekeh salad. Mix well.
  6. When ready to serve, fill each individual salad bowl with fresh arugula (can also use spinach), and dish out some of the freekeh salad mixture on top of each dish.
Recipe by A Taste of Balance at https://atasteofbalance.com/2018/04/08/pear-and-freekeh-salad-with-sweet-potatoes/