Feel-Good Freekeh Salad
with Brussels Sprouts, Roasted Butternut Squash and Apple
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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
170 g
Freekeh
(Contains Gluten)
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
(Contains Milk)
Not included in your delivery
unit
Oil*
Nutrition Values
Utensils
Instructions
Preheat the oven to 400°F (to roast the veggies). Start prepping when the oven comes up to temperature!
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.
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.
Prep: Meanwhile, zest and juice the lemon. Peel and finely chop the 2 tbsp shallot. Cut the apple into 1/2-inch cubes.
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!)
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!
