Freekeh Salad with Roasted Winter Vegetables

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.

Freekeh Salad with Roasted Winter Vegetables

Freekeh Salad with Roasted Winter Vegetables


  • 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
  • Salt
  • Pepper
  • Lemon
  • 2 cups freekeh
  • 1 bunch arugula
  • 2 teaspoons thyme leaves
  • Another lemon
  • Champagne vingear


  1. Do ahead:
  2. 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.
  3. 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.
  4. Chop arugula and prepare thyme.
  5. 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.)
  6. Toss gently, then fold in the arugula and thyme. Zest the lemon over top, then drizzle with champagne vinegar.

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