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Roasted Butternut Squash Freekeh Salad

This roasted butternut squash freekeh salad is a delicious combination of fall squash, ancient grains, and tender kale. Easy. Healthy. Vegan.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 4 servings
Calories: 789 kcal
Course: Side Dish , Salad
Cuisine: American

Ingredients

For the Butternut Squash:
  • 1 butternut squash (1 1/2-pound) peeled and 3/4-inch diced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon pure maple syrup
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
For the Kale and Freekeh:
  • 2 ½ cups water
  • 1 teaspoon kosher salt divided
  • 1 cup uncooked freekeh
  • 1 tablespoon extra virgin olive oil
  • 8 cups chopped kale tough stems removed (about 7 ounces)
  • 2 teaspoons minced garlic 
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon crushed red pepper flakes
For the Maple Dijon Dressing and Serving:
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 tablespoon orange juice
  • 2 teaspoons Dijon mustard
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ½ cup extra-virgin olive oil
  • ½ cup dried cranberries
  • ½ cup toasted walnut halves, chopped

Instructions

    Cup of Yum
  1. Preheat the oven to 400 degrees F. Place the butternut squash on a sheet pan, drizzle olive oil and maple syrup, and season with salt and pepper. Toss to coat, then roast the squash for 15 to 20 minutes, turning once, until tender.
  2. Bring 2 1/4 cups water and 1/2 teaspoon salt to a boil. Add freekeh, cover, and reduce heat to medium-low. Simmer until all liquid is absorbed, about 20 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and set aside.
  3. In a large sauté pan, heat 1 tablespoon olive oil over medium, then add the kale. Cook and stir until wilted, about 5 minutes. If all of the kale will not fit in your sauté pan, add it slowly as it cooks down. Stir in the garlic, salt, pepper, nutmeg, and crushed red pepper and cook 1 additional minute.
  4. Next, make the dressing. Whisk together the apple cider vinegar, maple syrup, orange juice, Dijon, salt, and pepper until combined. While whisking, slowly pour in the olive oil and continue stirring until well incorporated. (Alternatively, you can shake all of the ingredients together in a mason jar.)
  5. Finally, assemble the salad. Stir the freekeh, butternut squash, cranberries, and walnuts into the skillet with the kale. Pour enough of the dressing to nicely moisten the mixture over the top, toss gently to coat. Transfer to serving plates and drizzle a little more dressing over the top. Serve warm or at room temperature.

Notes

  • TO STORE: Leftover Maple Roasted Butternut Squash Freekeh Salad with Kale can be stored in the refrigerator in an airtight container for up to five days.
  • TO FREEZE: Freezing the leftovers of this freekeh salad is definitely possible. Note that the vegetables may lose some texture. For best results, I recommend omitting the dressing and cranberries on portions that will be frozen. Add them once defrosted and ready to serve.

Nutrition Information

Serving 1(of 4) Calories 789kcal (39%) Carbohydrates 82g (27%) Protein 18g (36%) Fat 50g (77%) Saturated Fat 6g (30%) Polyunsaturated Fat 12g Monounsaturated Fat 29g Potassium 1436mg (41%) Fiber 10g (40%) Sugar 21g (42%) Vitamin A 33363IU (667%) Vitamin C 201mg (223%) Calcium 351mg (35%) Iron 5mg (28%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 789

% Daily Value*

Serving 1(of 4)
Calories 789kcal 39%
Carbohydrates 82g 27%
Protein 18g 36%
Fat 50g 77%
Saturated Fat 6g 30%
Polyunsaturated Fat 12g 71%
Monounsaturated Fat 29g 145%
Potassium 1436mg 31%
Fiber 10g 40%
Sugar 21g 42%
Vitamin A 33363IU 667%
Vitamin C 201mg 223%
Calcium 351mg 35%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.