Heirloom Grain Salad

With roasted butternut squash, feta, caramelized onions And walnuts

This salad is made with freekeh, an uncommon heirloom grain that is actually a green spelt berry.

Here, as with all the grains I cook, I pre soak the freekah. This allows the grain to begin the sprouting process thus increasing the nutritional value and making it more digestible.

I make many variations of this salad, sometimes using wheat berries or Emmer in place of the spelt. You could also try making it with hulled barley too.

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Ingredients: 
½ cup Freekeh, soaked over night
2 ½ cups cubed butternut squash (¾ inch cubes)
4 tbsp extra virgin olive oil, divided
Sea salt
Black pepper
1 red onion, sliced
1 tbsp balsamic vinegar
2 tsp raw apple cider vinegar
1/3 cup chopped parsley
½ cup crumbled goat milk feta
Red endive leaves to serve
3 tablespoons toasted walnuts, chopped
Your best extra virgin olive oil for drizzling
Preparation: 

Drain the freekeh, rinse and place in a pot and cover with 2 inches of filtered water. Bring to a boil over high heat, lower heat, cover and simmer for 1 ¼  hours or until the freekeh is tender.

Drain and place in a mixing bowl.

Pre heat oven to 350°F  (175°C).

Place squash on a parchment lined cookie sheet, drizzle with 2 tablespoons of the olive oil, pinch of sea salt and pepper. Toss well and place in the oven. Roast for 30 minutes, turning squash half way.

Remove from oven and set aside to cool.

Place onion in a skillet with 1 tablespoon olive oil over medium high heat. Cook for 8 to 10 minutes stirring every couple of minutes. Lower heat and add balsamic vinegar and a pinch of sea salt, continue cooking for 5 minutes more or until onions are richly caramelized. Remove from heat and place in mixing bowl with the freekeh. Add the butternut squash, apple cider vinegar, parsley, feta and remaining tablespoon of olive oil, stir to combine and season to taste.

Arrange endive leaves on individual plates, about 3 per person. Spoon salad over leaves; sprinkle each salad with walnuts and a drizzle of olive oil.

 

Servings: 
4

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