Warm Freekeh, Butternut Squash, and Pomegranate Salad

Warm Freekeh, Butternut Squash, and Pomegranate Salad is a tasty mix of hearty freekeh, sweet roasted butternut squash, sour pomegranate seeds, and fresh herbs. A tasty balsamic dressing brings it all together. It's great as a side dish or by itself as a light meal.

Ingredients:

• 1 cup freekeh
• 2 cups water
• 1 small butternut squash, peeled and diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup pomegranate seeds
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/4 cup crumbled feta cheese
• For the dressing:
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

Rinse the freekeh under cold water and drain

In a medium saucepan, bring 2 cups of water to a boil

Add the rinsed freekeh and reduce the heat to low

Cover and simmer for about 20-25 minutes or until the freekeh is tender and the water is absorbed

Remove from heat and let it cool slightly

Preheat your oven to 400F 200C

In a large bowl, toss the diced butternut squash with 2 tablespoons of olive oil, salt, and pepper

Spread the squash on a baking sheet in a single layer

Roast for 20-25 minutes or until the squash is tender and slightly caramelized

Remove from the oven and let it cool

In a small bowl, whisk together the dressing ingredients - 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, salt, and pepper

In a large mixing bowl, combine the cooked freekeh, roasted butternut squash, pomegranate seeds, chopped parsley, and chopped mint

Drizzle the dressing over the salad and toss everything gently to combine

Sprinkle crumbled feta cheese on top

Serve warm and enjoy!