Maple Butternut Squash Freekeh Salad
 
Cook time
Total time
 
Recipe type: Salads, Side Dishes
Ingredients
  • Salad:
  • 1 - 1½ lbs. butternut squash, peeled and diced
  • 1 cup uncooked Freekeh
  • 2¾ cups water
  • 1 TBSP olive oil
  • 8 cups fresh spinach (about 7 oz.)
  • 4 garlic cloves, minced
  • ½ tsp. each: salt, black pepper, garlic powder, onion powder
  • ¼ tsp. ground nutmeg
  • ¼ tsp. crushed red pepper flakes
  • ½ cup dried cherries
  • ½ cup chopped walnuts
  • Dressing:
  • 2 TBSP apple cider vinegar
  • 1 TBSP pure maple syrup
  • 1 TBSP orange juice
  • 1 TBSP Dijon mustard
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • ½ cup olive oil
Instructions
  1. Steam butternut squash in a pressure cooker or the microwave. Alternately, you can roast squash in the oven at 400 degrees F - peel it, cut it into cubes, and toss on a foil-lined baking sheet drizzled with olive oil. Roast for about 45-50 minutes, or until tender.
  2. Bring 2¾ cups water to a boil in a small pot. Add freekeh and reduce heat to low. Cover with lid and simmer until all liquid has been absorbed, about 20 minutes.
  3. Combine all ingredients for the dressing in a small bowl or a bottle. Whisk well (or shake) until all ingredients are mixed. Cover and place in the fridge until ready to use.
  4. In a large sauté pan over medium heat, add 1 TBSP oil. Add the minced garlic and cook until fragrant, about 2 minutes. Add spinach and cook until completely wilted.
  5. Stir in the seasonings and then add chopped walnuts. Continue to cook for another 1-2 minutes, and then remove from heat. Stir in the squash and dried cranberries.
  6. Pour about half of the dressing over top of the veggie mixture and stir well.
  7. Add the cooked freekeh and then add the remaining dressing. Stir well.
Recipe by A Taste of Balance at https://atasteofbalance.com/2018/05/08/maple-butternut-squash-freekeh-salad/