Butternut Squash Freekeh Salad Bowls

The recipe Butternut Squash Freekeh Salad Bowls can be made in about 50 minutes. Watching your figure? This dairy free, lacto ovo vegetarian, and vegan recipe has 351 calories, 14g of protein, and 11g of fat per serving. For $1.67 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe from Running on Real Food requires lemon juice, butternut squash, freekeh, and water. It works well as an affordable salad. This recipe is liked by 113 foodies and cooks. With a spoonacular score of 99%, this dish is awesome. If you like this recipe, you might also like recipes such as Maple Roasted Butternut Squash Freekeh Salad with Kale, Freekeh with Butternut Squash, Orange & Shallots, and Freekeh With Roasted Butternut Squash, Seared Kale, And Caramel.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 40 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

InstructionsCook the freekeh. If youre using uncooked freekeh, cook according to package instructions. If you already have cooked freekeh, youll need about 3/4 cup per serving or a heaping 3 cups.Roast the red peppers. Turn the oven on to broil. Line a pan with tin foil or use a silicone baking mat. Slice the red peppers in half, remove the seeds then smash them flat on the pan with the skin facing up. Broil on the top rack until theyre black and bubbling. Remove from oven and let cool to the touch while you prepare the rest of the salad. Once theyre cool, remove most of the peel using your hands then slice into strips.Roast the butternut squash. Pre-heat the oven to 400 F. Place the cubed butternut squash on a pan and sprinkle with salt and pepper then use your hands or a spatula to mix. Roast for 20 minutes then stir and roast for 20 more.Prepare the kale. Remove the kale leaves from the stems then take some time to chop it into very small pieces. Once its very finely chopped, drizzle it with 1/2 tsp of olive oil or avocado oil and a sprinkle of sea salt. Use your hands to massage the kale with the oil and salt so its all coated and darkened in colour.Prepare the bowls. There are two ways to prepare this salad. You can either prepare individual bowls or mix it all up in one big bowl. I like doing individual buddha bowl-style salads but either way is totally fine. If youre mixing up one big bowl of salad, add the cooked freekeh, roasted butternut squash, sliced roasted red pepper, diced red onion, kale, walnuts and raisins to a large bowl, otherwise, divide the ingredients amongst 4 bowls or containers.Make the dressing. To make the dressing, blend all of the ingredients until smooth and creamy. You can add a bit of additional water to thin it out if you want but I like it on the thicker side.Add the dressing. If youve made one big salad, add the dressing and mix well to combine. If youve made 4 individual bowls, drizzle the dressing evenly over each bowl.Season with black pepper and serve.

 

Step by step:

1. Cook the freekeh. If youre using uncooked freekeh, cook according to package instructions. If you already have cooked freekeh, youll need about 3/4 cup per serving or a heaping 3 cups.Roast the red peppers. Turn the oven on to broil. Line a pan with tin foil or use a silicone baking mat. Slice the red peppers in half, remove the seeds then smash them flat on the pan with the skin facing up. Broil on the top rack until theyre black and bubbling.

2. Remove from oven and let cool to the touch while you prepare the rest of the salad. Once theyre cool, remove most of the peel using your hands then slice into strips.Roast the butternut squash. Pre-heat the oven to 400 F.

3. Place the cubed butternut squash on a pan and sprinkle with salt and pepper then use your hands or a spatula to mix. Roast for 20 minutes then stir and roast for 20 more.Prepare the kale.

4. Remove the kale leaves from the stems then take some time to chop it into very small pieces. Once its very finely chopped, drizzle it with 1/2 tsp of olive oil or avocado oil and a sprinkle of sea salt. Use your hands to massage the kale with the oil and salt so its all coated and darkened in colour.Prepare the bowls. There are two ways to prepare this salad. You can either prepare individual bowls or mix it all up in one big bowl. I like doing individual buddha bowl-style salads but either way is totally fine. If youre mixing up one big bowl of salad, add the cooked freekeh, roasted butternut squash, sliced roasted red pepper, diced red onion, kale, walnuts and raisins to a large bowl, otherwise, divide the ingredients amongst 4 bowls or containers.Make the dressing. To make the dressing, blend all of the ingredients until smooth and creamy. You can add a bit of additional water to thin it out if you want but I like it on the thicker side.

5. Add the dressing. If youve made one big salad, add the dressing and mix well to combine. If youve made 4 individual bowls, drizzle the dressing evenly over each bowl.Season with black pepper and serve.

Nutrition Information:

covered percent of daily need