I realize I often blab on about my love for certain foods (like this, Italian Farro Salad), and it is because I truly cherish every recipe I post here—I wouldn’t waste either of our time by sharing a recipe with which I wasn’t smitten. Today’s recipe for roasted butternut squash freekeh salad, however, feels especially personal, perhaps because I honestly feel like I could eat some version of it every single day for the rest of my life. It has everything I’m looking for in a well-balanced, all-in-one lunch, and it would make a smash-hit side for dinner too (It pairs especially well with any of these Healthy Thanksgiving Sides). Our salad sonnet begins with an ingredient I anticipate every fall (and might love even more than Sautéed Brussels Sprouts): butternut squash.
It’s easy to cook.Sweet and buttery in flavor.Endlessly versatile.And just generally makes the world a better place to eat.
When combined with tender freekeh, sweet cranberries, crunchy walnuts, and superfood kale, it’s an irresistible grain-based salad (like this Broccoli Quinoa Salad with Creamy Lemon Dressing) that only gets MORE delicious with a drizzle of homemade maple Dijon vinaigrette.
How to Make Roasted Butternut Squash Freekeh Salad
This glorious whole grain salad featuring butternut squash is cozy, hearty, and tastes like retreating inside for comfort on a crisp fall day.
The Ingredients
Butternut Squash. I roasted it in a blend of olive oil and maple syrup, which turned out to be such a good combination. (This Easy Roasted Butternut Squash Parmesan is another awesome combo.)Kale. Is kale out of style yet? If yes, I’ll keep rocking it with the same confidence with which I listen to late ‘90s music and quote old episodes Friends.
Freekeh. I’m an ardent believer in using whole grains wherever possible because they are much higher in fiber and protein than their processed counterparts.
Walnuts. Provide crunch to contrast the tender freekeh and squash.
Cranberries. Add tartness and sweetness.Maple Dijon Dressing. It’s a little bit of fall packed into a jar: classic maple syrup, zippy Dijon mustard, and a touch of orange juice for brightness.
The Directions
Storage Tips
To Store. Leftover Maple Roasted Butternut Squash Freekeh Salad with Kale can be stored in the refrigerator in an airtight container for up to five days.To Freeze: Freezing the leftovers of this freekeh salad is definitely possible. Note that the vegetables may lose some texture. For best results, I recommend omitting the dressing and cranberries on portions that will be frozen. Add them once defrosted and ready to serve.
Related Recipes
Kale and Brussels Sprouts SaladQuinoa Chickpea SaladAsian Noodle Salad
Freekeh (or farik) is an ancient grain cereal food made from green durum wheat. It hails from North Africa and is popular in eastern Mediterranean cuisine. If you prefer, you can use another nutty whole grain, such as farro, in its place.
