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Feel-Good Freekeh Salad

Feel-Good Freekeh Salad

with Brussels Sprouts, Roasted Butternut Squash, and Apple

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Don’t settle for another night of boring brown rice. Instead, bulk things up with freekeh. This whole grain is all the rage this fall, and we have a feeling its nutty bite, fire-roasted smokiness, and high fiber content may have something to do with that.

Tags:Veggie
Allergens:WheatMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

8 ounce

Brussels Sprouts

1 unit

Fuji Apple

8 ounce

Butternut Squash

1 unit

Lemon

1 unit

Shallot

¾ cup

Cracked Freekeh

(ContainsWheat)

½ cup

Parmesan Cheese

(ContainsMilk)

Not included in your delivery

8 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2945.536 kJ
Calories704 kcal
Fat29 g
Saturated Fat8 g
Carbohydrate97 g
Sugar20 g
Dietary Fiber23 g
Protein27 g
Cholesterol28 mg
Sodium379 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Strainer
Large Pot
Baking Sheet
Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat oven to 425 degrees. Bring a large pot of salted water and freekeh to a boil. Reduce to a simmer, cook until tender, 20-25 minutes. Drain and rinse under cold water.

2

Wash and dry all produce. Meanwhile, trim and halve Brussels sprouts. Thinly slice half the Brussels sprouts into shreds.

3

Roast the veggies: Toss remaining Brussels sprouts and butternut squash on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast 10-13 minutes, toss, then continue roasting until golden brown, another 10-13 minutes.

4

Heat a drizzle of olive oil in a pan over medium heat. Add shredded Brussels sprouts, and toss until softened, 3-4 minutes. Season with salt and pepper.

5

Halve, peel, and mince 2 TBSP shallots. Zest and halve lemon. Whisk together shallots, lemon zest, juice of half a lemon, and 2 TBSP olive oil in a large bowl. Season with salt and pepper. Taste and adjust with more olive oil, if necessary.

6

Toss and serve: Core and dice apple. Toss freekeh, shredded Brussels sprouts, Parmesan cheese, and diced apples into citronette dressing. Season with salt and pepper. Plate freekeh salad, and top with roasted Brussels sprouts and butternut squash. Enjoy!