Freekeh Kale Salad

Here I am with another Freekeh Friday recipe! If you guys haven’t tried this stuff yet, what are you waiting for? It can do anything: it’s like the garbanzo bean of the grain world! It can take on any recipe and make it better. High in protein and fiber, it’s not only nutritious, but nutty and wonderfully tasty, too. This freekeh recipe is tied with the Chickpea Harissa Soup as my favorite freekeh creations… as of today. But it’s so hard to choose! I’ve also been using it in whole grain breads and want to have one more go at the recipe before sharing it. So while the day to try a new grain is coming up soon, I’m going to keep my Freekeh Friday posts coming.

 

Freekeh and Kale Salad

 

Freekeh Kale Salad

Mmmm… kale! It’s the green that knows it’s place so well. And that place is anywhere and everywhere!  Kale, other vegetables, and  freekeh are joined by sweet bits of dried apricot, crunchy sunflower seeds, and a full-flavor miso dressing to create a super-satisfying salad. Oh, and that’s a no-oil added salad dressing. Bonus!

8 ounces kale, chopped

1/2 cup raw whole freekeh, cooked according to package directions, drained, and cooled

1/2 cup small cauliflower florets

1 carrot, peeled and grated

1/4 cup minced dried apricots

1/4 cup vegetable broth

2 tablespoons seasoned rice vinegar

2 tablespoons nutritional yeast

2 tablespoons red miso

1 tablespoon salted, roasted sunflower seeds

Salt and pepper

Put the kale in a medium-size bowl and rub it with your hands to break it down some, for 4 to 6 minutes, or to desired texture. Stir in the freekeh, cauliflower, carrot, and apricots.

Combine the broth, vinegar, nutritional yeast, and miso in a small blender. Process until smooth. Pour over the kale and freekeh mixture and stir to coat. Season to taste with salt and pepper, and stir in the sunflower seeds when serving.

Yield: 2 to 4 servings

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6 Comments

  1. in2insight
    Posted March 28, 2014 at 7:41 pm | Permalink

    Looks fantastic, and sounds even better.
    Making it this weekend. Hope it’s as good with cracked Freekeh.

    BTW, had some left over cooked freekeh and blended it with the white beans I used for the pizza dough. Wow, the dough, which is already a big hit around here, was super awesome and you could taste a lovely hint of the smokies from the freekeh.

  2. Posted March 29, 2014 at 9:39 am | Permalink

    Ooh, that pizza crust sounds fantastic! I’m going to have to try it. I’m sure the salad will be just as wonderful with cracked freekeh. They seem interchangeable to me, except for the actual cooking time.

  3. in2insight
    Posted March 29, 2014 at 9:10 pm | Permalink

    Another freekeh winner.
    Great dressing!!!

    Only because we needed to use or lose ’em, some quickly cooked asparagus tips as well as chunks from a small avocado were added.

    Thank you!

  4. Tami
    Posted March 31, 2014 at 10:25 am | Permalink

    YAY! Thrilled you liked the dressing. And asparagus and avocado are always welcome. :) Thanks!

  5. Posted March 31, 2014 at 6:46 am | Permalink

    Tami, I love your Freekeh recipes!I don’t have access to it but once I researched how to replace grünkern (smoked unripe spelt only available in germany and Austra) this came up! So I might try one or two of your recipes with grünkern.

  6. Tami
    Posted March 31, 2014 at 10:24 am | Permalink

    Mihl, another German friend, Kristin, suggested the same thing! I’ll bet it would work great! Keep me posted.

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