Kasha or Freekeh Salad With Roasted Squash, Pecans and Pomegranate Recipe

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.

No additional tips available.

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

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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.

Kasha or Freekeh Salad With Roasted Squash, Pecans and Pomegranate

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