Print

Roasted Delicata Squash and Freekeh Salad

Print Recipe

A delicious vegetarian grain salad made with freekeh, roasted delicata squash, sweet potatoes and ras el hanout. A tasty lunch or dinner side.

Ingredients

Scale
  • Roasted Squash and Freekeh
  • 1 medium (1 lb) delicata squash
  • 1 medium sweet potato, peeled, halved, cut into 1/4-inch slices
  • 1 medium onion, halved, thinly sliced
  • 1 tablespoon olive oil
  • 1 teaspoon Ras el Hanout
  • 1/2 teaspoon fine sea salt
  • 2 1/2 cups water
  • 1 package (8 oz) cracked freekeh
  • 1/2 cup roasted, salted pistachio, chopped
  • Dressing
  • 2 tablespoons white wine vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt
  • 2 teaspoons honey or maple syrup
  • 2 green onions, thinly sliced
  • 1/4 cup chopped parsley or cilantro

Instructions

  1. Heat oven to 425°F. Cut delicata squash in half lengthwise; remove and discard seeds. Cut each half in half lengthwise, and cut into 1/2-inch slices. In large bowl, place squash, sweet potato and onion.
  2. Drizzle with oil; sprinkle with Ras el Hanout and salt. Toss until evenly coated. Arrange on ungreased 15x10x1-inch pan. Bake 15 minutes; stir. Bake 15 to 20 minutes longer or until vegetables are fork tender.
  3. Meanwhile, in a medium saucepan, bring the water to boil and add the freekeh. Bring back to a boil, then cover the pot and reduce the heat to low. Simmer for 15 to 20 minutes, or until the grains are al dente. Drain excess water and set aside.
  4. In a small bowl, whisk together vinegar, lemon juice, olive oil, salt and honey until dissolve. Stir in green onion and parsley.
  5. In a large bowl, gently toss together roasted squash and onion mixture, freekeh and dressing. Top with pistachios and serve warm or at room temperature.

Nutrition

Find it online: https://www.bourbonandhoney.com/roasted-delicata-squash-freekeh-salad/