Freekeh Salad with Delicata Squash

Zena Hassoun M.S.
Follow Zena Hassoun | @zenandzaatar
This freekeh salad is a hearty salad with sweet notes, perfect for fall! Freekeh adds protein and fiber to this dish, making it a filling main or satisfying side dish. Topped with our roasted delicata squash and a tangy sumac-pomegranate dressing, this colorful salad is full of flavor.
4.84 from 6 votes
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  • 3 cups Arugula
  • 2 small Delicata Squash
  • 1-2 tbsp. Tazah Extra Virgin Olive Oil 
  • Pinch of Salt, Pepper to Taste
  • ¼-½ cup Pomegranate Seeds
  • ¼ cup Fresh Mint Leaves Optional



For the Freekeh

  • Wash and rinse freekeh thoroughly, removing any debris.
  • Toast in a saucepan over medium high heat in olive oil for 3-5 mins, until nutty.
  • Add water and salt and bring to a boil.
  • Lower to a simmer, cover, and cook for 40 mins, until water evaporates.
  • Set aside and let cool for 10 mins.

For the Roasted Delicata Squash

  • Preheat oven to 425F.
  • Wash the squash, slice off the ends, remove the insides, and cut into crescents.
  • Toss with olive oil, salt and pepper to taste, and bake for 35-40 mins, flipping halfway through.
  • Mix all ingredients for dressing together and set aside.

For the Salad

  • Toss cooled freekeh with some of the dressing, and then fold in some of the arugula and delicata squash.
  • Top with the rest of the arugula and squash, pomegranate seeds, and mint leaves if using.
  • Drizzle with rest of dressing.
  • Enjoy!


Zena Hassoun M.S.
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14 thoughts on “Freekeh Salad

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  12. Nadia Homsi says:

    5 stars
    I tried this. Amazing!!!!!

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