Freekeh Salad with Spring Vegetables and Citrus Dill Vinaigrette
This healthy and substantial salad highlights freekeh with its chewy, smoky complexity, and delivers tons of flavor and nutrients. Tossed with spring vegetables and a citrus dill vinaigrette, it will elevate your simple, grilled mains!
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Equipment
Ingredients
Spring Vegetables Freekeh Salad
- broth or water - see Notes below
- 1 cup freekeh - see Notes below
- ½ teaspoon salt
- 2 medium carrots - see Notes below
- 1 cup English peas - see Notes below
- 1 bunch radishes - thin sliced
- dill and chives - for garnish
- ¼ cup crumbled feta or chevre - optional
- sea salt/fresh ground pepper - to taste
Citrus Dill Vinaigrette
- ¼ cup fresh citrus juice - see Notes below
- ¼ cup olive oil
- 1 tablespoon white wine or rice vinegar
- 1 teaspoon honey
- 1 teaspoon dijon mustard
- 1 small shallot - cut into chunks
- 1 tablespoon fresh dill - finely chopped
- ½ teaspoon sea salt
- several grinds fresh pepper
Instructions
- Add the freekeh and salt to boiling water in a medium saucepan. Reduce heat to medium-low, and simmer until liquid most of the liquid is absorbed (varies; check package time). Remove from heat, and allow it to stand covered for 5 minutes. Remove to a large mixing bowl or prep bowl to cool completely.
- While the freekeh cooks, prep the dressing. Combine all ingredients in a small blender, and blend until smooth. Set aside.
- Bite-sized pieces are important, but beyond that, you have options. I love to roast baby rainbow carrots, but it's not necessary. I just love the additional flavor of the caramelization. If using fresh English peas, you may want to steam or boil them until crisp-tender. I put them in a microwave safe bowl with water, and cook 3 minutes (they're still pretty crisp!). Don't salt them while they cook as that can make them tough. See .
- Add the prepared vegetables to the bowl, along with cheese (if using). Pour on the Citrus Dill Vinaigrette, and toss to combine. Garnish as desired, and enjoy!
Notes
Refer to your freekeh package for amount of liquid under and cooking time under "basic instructions." The Bob's Red Mill freekeh that I use requires 2 1/2 cups liquid, but they're not all the same!
I got gorgeous young purple carrots at the farmers' market. While I love raw carrots, I love them even more roasted to crisp tender with a bit of caramelization. I cut them into bite-sized thin wedges, and roasted them at 400 degrees with a drizzle of olive oil and flaked salt. You can substitute grated carrots or tiny dice. You don't want big hunks of raw carrot! :-D
On a lucky spring day, I can get my hands on a package of fresh shelled English peas (YUM!). I lightly steam them. Frozen petite peas are a good substitution. I just give them a good rinse until they're completely thawed, and drain them.
We're at the height of citrus season in the Rio Grande Valley. I used half blood orange and half meyer lemon juice. Grapefruit and tangerine would be great choices as well. If you use regular lemon and/or lime juice, you may need to adjust the sweetness to taste.
Macronutrients (approximation from MyFitnessPal.com): 349 calories; 11 g protein; 41 g carbohydrates; 15 g fat. Includes 1/4 cup feta and all of the vinaigrette.
Nutrition
Calories: 349kcal | Carbohydrates: 41g | Protein: 11g | Fat: 15g
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com