Kasha or Freekeh Salad With Roasted Squash, Pecans

Name: Kasha or Freekeh Salad With Roasted Squash, Pecans and Pomegranate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium butternut squash (about 1 1/2 pounds), peeled, seeded and cut into small dice (about 1/2 inch), about 4 cups; 6 tablespoons extra virgin olive oil; Salt to taste; 4 cups cooked kasha or freekeh; 1/2 cup pecans, lightly toasted; 1/2 cup pomegranate seeds (more to taste); 1/4 cup chopped fresh parsley or mint, or a combination; 2 tablespoons sherry vinegar; 2 tablespoons pomegranate molasses; 1/2 teaspoon ground allspice; 2 tablespoons walnut oil (more to taste)

Servings: persons

1 medium butternut squash (about 1 1/2 pounds), peeled, seeded and cut into small dice (about 1/2 inch), about 4 cups
6 tablespoons extra virgin olive oil
Salt to taste
4 cups cooked kasha or freekeh
1/2 cup pecans, lightly toasted
1/2 cup pomegranate seeds (more to taste)
1/4 cup chopped fresh parsley or mint, or a combination
2 tablespoons sherry vinegar
2 tablespoons pomegranate molasses
1/2 teaspoon ground allspice
2 tablespoons walnut oil (more to taste)

1
Heat the oven to 425 degrees.
2
Line a sheet pan with parchment.
3
Place diced squash on parchment, add 2 tablespoons of olive oil and salt to taste and toss together until squash is thoroughly coated with oil.
4
Spread out in a single, even layer on the baking sheet.
5
Place in oven and roast for 30 to 40 minutes, stirring every 10 minutes, until squash is nice and tender and the edges are lightly colored (some can be charred).
6
Remove from heat.
7
Meanwhile, toss together kasha or freekeh, pecans, pomegranate seeds, and chopped fresh herbs.
8
In a small bowl or measuring cup whisk together vinegar, pomegranate molasses, and salt to taste.
9
Whisk in remaining 4 tablespoons olive oil and walnut oil.
10
Taste and adjust seasoning.
11
Add black pepper if desired.
12
Add squash to grain mixture.
13
Add dressing, toss together and serve.

492

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 medium butternut squash (about 1 1/2 pounds), peeled, seeded and cut into small dice (about 1/2 inch), about 4 cups, 6 tablespoons extra virgin olive oil, Salt to taste, 4 cups cooked kasha or freekeh, and more.

Yes, Kasha or Freekeh Salad With Roasted Squash, Pecans and Pomegranate falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Kasha or Freekeh Salad With Roasted Squash, Pecans and Pomegranate

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions