Freekeh and Shredded Kale Salad with Beets & Feta

Freekeh and Shredded Kale Salad with Beets & Fetan is a lacto ovo vegetarian main course. One portion of this dish contains around 26g of protein, 54g of fat, and a total of 775 calories. This recipe serves 2 and costs $4.15 per serving. Head to the store and pick up vegetable stock, lemon juice, freekeh, and a few other things to make it today. 262 people were impressed by this recipe. It is brought to you by The Corner Kitchen. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 97%. This score is great. Try Shredded Kale, Tomatoes, Feta, and Mint Salad, Shredded Kale Salad with Roasted Beet, Toasted Pepitas, Dried Currants, Pickled Onions and Feta Cheese with an Orange Vinaigrette, and Tabbouleh Salad with Freekeh and Feta for similar recipes.

Servings: 2

 

Ingredients:

1 1/2 cups steamed beets, diced

1/2 cup crumbled feta cheese

1/2 cup cracked freekeh

salt fresh ground pepper

4 cup kale, stem removed and finely shredded

1/4 cup fresh lemon juice

1/3 cup olive oil

1/2 cup toasted pumpkin seeds (optional)

1 1/4 cup vegetable stock (or water)

2 tablespoons white balsamic vinegar

Equipment:

sauce pan

bowl

whisk

Cooking instruction summary:

Combine the cracked freekeh and stock (or water) and a pinch of salt in a medium saucepan. Bring to a boil, then lower the heat and simmer for about 15 minutes, stirring occasionally, until all the liquid has been absorbed. Transfer to a bowl and refrigerate until chilled, and you prepare the salad.In a large bowl, mix together the shredded kale, a few tablespoons of the vinaigrette (recipe below) and a pinch of salt. Let this sit for a few minutes.Add the chilled freekeh, beets, feta and pumpkin seeds to the bowl, and mix the ingredients together until fully combined. Top with fresh ground pepper and additional vinaigrette, as desired.For the vinaigrette:In a small bowl, mix together the lemon juice, balsamic vinegar, 1/4 teaspoon salt and fresh ground pepper. Slowly whisk in the olive oil. If the dressing separates, just mix together again before serving.Serve immediately.Store in a covered container in the refrigerator for up to 3 days.

 

Step by step:


1. Combine the cracked freekeh and stock (or water) and a pinch of salt in a medium saucepan. Bring to a boil, then lower the heat and simmer for about 15 minutes, stirring occasionally, until all the liquid has been absorbed.

2. Transfer to a bowl and refrigerate until chilled, and you prepare the salad.In a large bowl, mix together the shredded kale, a few tablespoons of the vinaigrette (recipe below) and a pinch of salt.

3. Let this sit for a few minutes.

4. Add the chilled freekeh, beets, feta and pumpkin seeds to the bowl, and mix the ingredients together until fully combined. Top with fresh ground pepper and additional vinaigrette, as desired.For the vinaigrette:In a small bowl, mix together the lemon juice, balsamic vinegar, 1/4 teaspoon salt and fresh ground pepper. Slowly whisk in the olive oil. If the dressing separates, just mix together again before serving.

5. Serve immediately.Store in a covered container in the refrigerator for up to 3 days.


Nutrition Information:

Quickview
774k Calories
25g Protein
54g Total Fat
57g Carbs
50% Health Score
Limit These
Calories
774k
39%

Fat
54g
84%

  Saturated Fat
12g
76%

Carbohydrates
57g
19%

  Sugar
14g
16%

Cholesterol
33mg
11%

Sodium
1142mg
50%

Get Enough Of These
Protein
25g
51%

Vitamin K
968µg
922%

Vitamin A
13896IU
278%

Vitamin C
177mg
216%

Copper
2mg
116%

Manganese
1mg
100%

Phosphorus
493mg
49%

Magnesium
192mg
48%

Folate
180µg
45%

Calcium
436mg
44%

Vitamin E
5mg
38%

Potassium
1193mg
34%

Vitamin B2
0.56mg
33%

Fiber
7g
32%

Vitamin B6
0.63mg
31%

Iron
5mg
31%

Zinc
3mg
23%

Vitamin B1
0.29mg
19%

Vitamin B3
2mg
14%

Selenium
9µg
13%

Vitamin B12
0.63µg
11%

Vitamin B5
0.8mg
8%

covered percent of daily need
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