Freekeh, Butternut Squash & Arugula Salad

Featuring a high-protein, high-fibre grain, this Freekeh, Butternut Squash & Arugula Salad combines the sweetness of butternut squash, saltiness of feta cheese and peppery flavours of crisp arugula. 

What is Freekeh?

So what in the world is freekeh? We’re finally learning how to pronounce quinoa and here they are throwing a new crazy grain into the mix.

Nevertheless, freekeh is here and it’s here to stay in my books. Pronounced “freak”  followed by  “-eh” (like a true Canadian), this grain is a nutritional powerhouse. Based on information gathered from Greenwheat Freekeh, the grain is higher in protein and fibre than quinoa or brown rice! Therefore, an awesome grain alternative if you’re looking to boost the protein content in your meals.

Freekeh is essentially wheat that has been harvested before it reaches maturity. When it is harvested, the freekeh grains get broken into smaller pieces to produce cracked freekeh. Consequently, it cooks quicker than a lot of other whole grains due to the fact that it is broken into these smaller pieces. Just combine 1/2 a cup of dried freekeh with 1.5 cups of water and bring this to a boil. Once boiling, turn the heat down to a simmer. Leave it for about 15-20 minutes or until the grains are cooked through. So easy!

A Seasonal Kitchen

Yields About 4 cups

Freekeh, Butternut Squash & Arugula Salad

Featuring a high-protein, high-fibre grain, this Freekeh, Butternut Squash & Arugula Salad combines the sweetness of butternut squash, saltiness of feta cheese and peppery flavours of crisp arugula.

10 minPrep Time

40 minCook Time

50 minTotal Time

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Ingredients

For the Squash
• 3 cups peeled, diced butternut squash
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon salt
• pinch of pepper
For the Freekeh
• 1 cup uncooked cracked freekeh
• 2.5 cups water
• 1/4 teaspoon salt
For the Dressing
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons apple cider vinegar
• 1/4 teaspoon honey
• 1/4 teaspoon salt
• 1/4 cup finely diced white onion
For the Salad
• 1 cup chopped feta cheese
• 3 cups arugula

Instructions

1. Preheat oven to 400 degrees Fahrenheit. Add squash, extra-virgin olive oil, salt and pepper. Toss well until squash is coated in oil. Bake for 30-40 minutes or until squash is tender.
2. Rinse uncooked freekeh well under cold running water. Combine freekeh, water and 1/4 teaspoon salt in a saucepan. Bring to a boil, reduce heat and simmer for 15-20 minutes or until water is completely absorbed and freekeh is cooked through.
3. While squash and freekeh are cooking, mix together all dressing ingredients.
4. Once cooked, refrigerate freekeh and squash until cool. Combine with feta cheese and arugula. Toss with salad dressing and serve.

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