After a grain-salad happy summer, it’s time to transition. Yes, we’ll still be combining grains with vegetables and herbs and tossing with dressing, but the vegetables and herbs are changing.
Read more: Wheatberry Salad with Zucchini and Snap Peas
So is the cooking method. Rather than grilling, we’re roasting. In this case, fennel, squash and two kinds of cauliflower.
More recipes: Sour Cherry Farm Salads.
And just like our summer grain salads, these are endlessly adaptable. Have at it! And have fun.
- Two heads cauliflower, chopped into florets and sliced
- 3 bulbs fennel, chopped into thin slices
- 1 small butternut squash, peeled and chopped into cubes
- Olive oil
- 2 cups freekeh
- 1 bunch arugula
- 2 teaspoons thyme leaves
- Another lemon
- Champagne vingear
- Do ahead:
- Over an evening, over wine, perhaps, chop and roast the cauliflower, fennel and squash in a 350 degree oven by tossing with olive oil, salt, pepper and lemon zest. Store in the refrigerator for up to 3 days.
- Put freekeh in a saucepan and cover with water. Add 1 teaspoon salt. Bring to a boil, then turn down and simmer for 20 to 30 minutes, until al dente. Drain.
- Chop arugula and prepare thyme.
- Build the salad in a bowl: add equal parts cauliflower, fennel and squash, then toss with as much freekeh as you like. (If you prefer a salad with more grains, use a lot; if you prefer a vegetable salad with grains, use less.)
- Toss gently, then fold in the arugula and thyme. Zest the lemon over top, then drizzle with champagne vinegar.