Freekeh Salad
A hearty grain salad with roasted freekeh, juicy cherry tomatoes, peppery arugula, briny olives, and sweet pomegranate seeds, all tossed in a simple lemon-olive oil dressing.
- Total time
- 35 min
- Servings
- 4
- Calories
- 320
- Protein
- 8g
Ingredients
- 1 cup freekeh
- 1 cup cherry tomatoes
- 2 cups arugula
- ½ cup pomegranate seeds
- ½ cup kalamata olives
- ¼ cup red onion
- 3 tbsp olive oil
- 1 whole lemon
Instructions
- 1
Rinse 1 cup freekeh under cold water, then add to a pot with 2.5 cups water and a pinch of salt. Bring to a boil, reduce to a simmer, cover, and cook until tender and slightly chewy, about 25 minutes.
- 2
Drain any excess water and spread the freekeh on a baking sheet to cool for 5 minutes. While it cools, halve 1 cup cherry tomatoes and thinly slice 0.25 cup red onion.
- 3
In a large bowl, whisk together the juice of 1 lemon and 3 tbsp olive oil with a pinch of salt and pepper. Add the warm freekeh and toss to coat.
- 4
Add the halved cherry tomatoes, sliced red onion, 0.5 cup pitted kalamata olives, and 2 cups arugula. Toss gently until everything is combined and the arugula just wilts.
- 5
Sprinkle 0.5 cup pomegranate seeds over the top and serve immediately. For extra flavor, stir in chopped parsley or mint if you have them.
Tools you’ll need
- pot
- baking sheet
- large bowl
- whisk
- knife
- cutting board
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