Freekeh & Black Lentil Salad with Roasted Cauliflower and Dried Cherries
Freekeh’s smoky flavor pairs beautifully with savory roasted cauliflower and sweet-tart dried cherries. This plant-based recipe tastes good warm, chilled, or at room-temperature, making it a great, lunchbox-friendly and potluck-friendly option.
Filed Under: Mediterranean Diet, Vegetarian & Vegan Diet, Main dishes, Lunch, Vegetarian, Vegan, Freekeh, Staff Favorites
Active time
15 minutesTotal time
45 minutesYield
4 servingsServing Size
1/4 of recipeNutrition
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Ingredients
1 head cauliflower, chopped into bite-sized pieces
4 tablespoons olive oil, divided
¼ teaspoon salt
⅛ teaspoon pepper
1 cup freekeh
⅔ cup black lentils
1 teaspoon Dijon mustard
2 tablespoons lemon juice
⅔ cup dried cherries
⅓ cup pistachios
Optional garnish: chopped fresh mint
Instructions
- Preheat oven to 450°F. Toss cauliflower with 1 tablespoon of the olive oil and the salt and pepper, then roast until golden-brown, about 30 minutes.
- While the cauliflower is cooking cook freekeh according to package instructions.
- In a separate pot, cover lentils with a few inches of water, and cook according to package instructions.
- To make the dressing, whisk together the remaining 3 tablespoons of olive oil with the Dijon mustard and lemon juice.
- Drain off any excess water from the freekeh and lentils, then combine in a large mixing bowl and toss with cooked cauliflower, dried cherries, pistachios, and dressing. Taste and adjust seasoning. Garnish with chopped fresh mint, if desired.
An Oldways recipe, courtesy of Kelly Toups
Nutrition
Calories: 540Total Fat: 20g
Saturated Fat: 2.5g
Sodium: 260mg
Carbohydrate: 79g
Fiber: 14g
Total Sugar: 21g (Added Sugar: 0g)
Protein: 19g
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