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Feel-Good Freekeh Salad

Feel-Good Freekeh Salad

with Brussels Sprouts, Roasted Butternut Squash and Apple

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Don’t settle for another night of boring brown rice. Instead, bulk things up with freekeh. This whole grain is all the rage, and we have a feeling its nutty bite, fire-roasted smokiness, and high fibre content may have something to do with that.

Tags:Veggie
Allergens:Wheat/BléMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

170 g

Freekeh

(ContainsWheat/Blé)

340 g

Butternut Squash, cubes

340 g

Brussels Sprouts

1 unit

Gala Apple

1 unit

Lemon

1 unit

Shallot

½ tsp

Chili Flakes

½ tbsp

Honey

½ cup

Parmesan Cheese, shredded

(ContainsMilk/Lait)

Not included in your delivery

unit

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2979 kJ
Calories712 kcal
Fat15 g
Saturated Fat5 g
Carbohydrate121 g
Sugar22 g
Dietary Fiber26 g
Protein33 g
Cholesterol23 mg
Sodium451 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Pot
Zester
Large Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 400°F (to roast the veggies). Start prepping when the oven comes up to temperature!

2

Roast the veggies: Wash and dry all produce. In a medium pot, bring 11/2 cups salted water to a boil. Cut the Brussels sprouts in half (or into quarters if they are large). Toss the butternut squash and Brussels sprouts on a baking sheet with a drizzle of oil. Season with salt, pepper and as much chili flakes as you like. Roast in the centre of the oven, stirring halfway through cooking, until golden-brown, 25-28 min.

3

Cook the freekeh: Meanwhile, add the freekeh to the boiling water. Reduce the heat to low. Simmer, covered, until tender and water has been absorbed, 15-18 min.

4

Prep: Meanwhile, zest and juice the lemon. Peel and finely chop the 2 tbsp shallot. Cut the apple into 1/2-inch cubes.

5

Make the citronette: In a large bowl, whisk together the honey, shallot, lemon zest, lemon juice and a drizzle of oil. Season with salt and pepper. Add the apple to the dressing. (TIP: Keeping chopped apples in a lemon mixture will prevent it from going brown!)

6

Finish and serve: When the freekeh and veggies are done cooking, stir them into the dressing. Toss everything to combine. Divide into bowls and sprinkle with Parmesan. Enjoy!