Freekeh Salad with Butternut Squash, Walnuts, and Raisins

Name: Freekeh Salad with Butternut Squash, Walnuts, and Raisins
Yield: Serves 4 to 6
Ingredients: 1½ cups, whole freekeh; 3/4 teaspoon, table salt, plus salt for cooking freekeh; 1½ pounds, butternut squash, peeled, seeded, and cut into ½-inch pieces (4 cups); 5 tablespoons, extra-virgin olive oil, divided; ½ teaspoon ground, fenugreek; 1/4 teaspoon, pepper, divided; ⅓ cup, golden raisins; 2½ tablespoons, lemon juice; 2 tablespoons, tahini; 1 , garlic clove, minced; 1 cup coarsely chopped, cilantro; ⅓ cup, walnuts, toasted and chopped

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Main Courses

Grains

Salads

Freekeh's grassy, slightly smoky flavor works perfectly with sweet roasted winter squash as a hearty lunch or a light dinner.

A cookbook recipe exclusively for All-Access members from The Complete Plant-Based Cookbook

SERVES4 to 6

WHY THIS RECIPE WORKS

Freekeh is a commonly used grain across the eastern Mediterranean and North Africa. We thought its grassy, slightly smoky flavor would work perfectly with sweet roasted winter squash as a hearty lunch or a light dinner. To replace hard-to-f...

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