Roasted Vegetable Freekeh Salad + Lemon Mint Vinaigrette

This roasted vegetable Freekeh salad with lemon mint vinaigrette is light and wholesome! Add chicken for a protein boost or serve next to your favorite main!

It’s salad Tuesday. Yeah, I totally made that one up. But to commemorate this non-holiday, I made us a healthful and wholesome salad.

Roasted Vegetable Freekeh Salad + Lemon Mint Vinaigrette l SimplyScratch.com (23)

My pantry is busting at the seams with rice, lentils, grains and such. I’m always purchasing bags of these wholesome grains and just stockpiling them with the rest of my collection, to use in salads like this. So last week I reached for the freekeh. Pronounced free-ka, it’s not only fun to say… but healthy and delicious. Freekeh is simply, roasted green wheat. It’s pretty dang delicious and I love it.

Roasted Vegetable Freekeh Salad + Lemon Mint Vinaigrette l SimplyScratch.com (21)

I tossed the cooked freekeh before adding in roasted vegetables, a BUNCH (literally) of fresh parsley, a few sliced green onions before drizzling in a fresh and bright lemon mint vinaigrette. Warm or cold, this salad is so good. I took the leftover Vegetable Freekeh Salad and spooned them onto a bowl this hummus and ate it with pita bread. For dinner.

So SO good.

Roasted Vegetable Freekeh Salad + Lemon Mint Vinaigrette l SimplyScratch.com (1)

Gather all the fresh ingredients and let’s get going!

Roasted Vegetable Freekeh Salad + Lemon Mint Vinaigrette l SimplyScratch.com (2)

Depending on the freekeh you’re using, follow the instructions on the package. On my package, it called for 1-1/2 cup water…

Roasted Vegetable Freekeh Salad + Lemon Mint Vinaigrette l SimplyScratch.com (3)

Pour in 1 cup freekeh…

Roasted Vegetable Freekeh Salad + Lemon Mint Vinaigrette l SimplyScratch.com (4)

Sprinkle in 1/2 teaspoon kosher salt…

Roasted Vegetable Freekeh Salad + Lemon Mint Vinaigrette l SimplyScratch.com (5)

Drizzle in 1/2 tablespoon of olive oil. Bring all of those ingredients up to a boil, cover and reduce to a simmer for about 15 minutes or until tender.

Roasted Vegetable Freekeh Salad + Lemon Mint Vinaigrette l SimplyScratch.com (10)

Drain off any excess water and fluff with a fork.

Roasted Vegetable Freekeh Salad + Lemon Mint Vinaigrette l SimplyScratch.com (27)

In the meantime prep the eggplant. Trim, slice into planks, then strips and lastly bite-size pieces.

Roasted Vegetable Freekeh Salad + Lemon Mint Vinaigrette l SimplyScratch.com (6)

Toss the eggplant with 3 tablespoons of olive oil…

Roasted Vegetable Freekeh Salad + Lemon Mint Vinaigrette l SimplyScratch.com (7)

…and a sprinkle or two of kosher salt.

Roasted Vegetable Freekeh Salad + Lemon Mint Vinaigrette l SimplyScratch.com (8)

Add 1-1/2 cups (or so) of cherry tomatoes and coat them in one tablespoon oil.

Roasted Vegetable Freekeh Salad + Lemon Mint Vinaigrette l SimplyScratch.com (9)

And sprinkle them with pinch of salt. Slide both pans into the oven and roast for 18 to 20 minutes.

Roasted Vegetable Freekeh Salad + Lemon Mint Vinaigrette l SimplyScratch.com (11)

Roasted Vegetable Freekeh Salad + Lemon Mint Vinaigrette l SimplyScratch.com (12)

Another option is to not roast at all. One variation could be to toss red onion with the fresh tomatoes. Maybe instead of eggplant, use fresh cucumber? The sky is the limit.

Roasted Vegetable Freekeh Salad + Lemon Mint Vinaigrette l SimplyScratch.com (28)

Trim the leaves off a large bunch of fresh parsley or about 4 cups. Give it a rinse and spin or pat dry before throwing it into a food processor and pulsing until finely minced.

Roasted Vegetable Freekeh Salad + Lemon Mint Vinaigrette l SimplyScratch.com (13)

After all that… slice up 3 green onions.

Roasted Vegetable Freekeh Salad + Lemon Mint Vinaigrette l SimplyScratch.com (29)

To make the dressing, it’s as simple as pressing a few cloves of peeled, fresh garlic through a garlic press. Season with salt, pepper and add in the juice of a whole lemon and 1/4 cup of olive oil.

Roasted Vegetable Freekeh Salad + Lemon Mint Vinaigrette l SimplyScratch.com (14)

Mince up enough fresh mint leaves to equal 2 tablespoons.

Roasted Vegetable Freekeh Salad + Lemon Mint Vinaigrette l SimplyScratch.com (15)

Add it to the dressing. Use a bowl or jar with a tight fitting lid and shake. This vinaigrette is so light and fresh and lemony and minty… I could drink the stuff.

Roasted Vegetable Freekeh Salad + Lemon Mint Vinaigrette l SimplyScratch.com (16)

Place the cooked freekeh into a bowl.

Roasted Vegetable Freekeh Salad + Lemon Mint Vinaigrette l SimplyScratch.com (17)

Add in the roasted vegetables…

Roasted Vegetable Freekeh Salad + Lemon Mint Vinaigrette l SimplyScratch.com (18)

…the parsley and green onions too.

Roasted Vegetable Freekeh Salad + Lemon Mint Vinaigrette l SimplyScratch.com (19)

Drizzle in the dressing…

Roasted Vegetable Freekeh Salad + Lemon Mint Vinaigrette l SimplyScratch.com (20)

And toss to combine.

Roasted Vegetable Freekeh Salad + Lemon Mint Vinaigrette l SimplyScratch.com (21)

Serve immediately at room temperature or chill until ready to serve.

This Vegetable Freekeh Salad is fresh, light and so good for YOU! Think tabbouleh… yet not.

Roasted Vegetable Freekeh Salad + Lemon Mint Vinaigrette l SimplyScratch.com (24)

I love this salad by itself, or next to hummus… where I can combine the two with one swipe from a slice of soft pita bread.

 

Enjoy! And if you give this Vegetable Freekeh Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Roasted Vegetable Freekeh Salad + Lemon Mint Vinaigrette l SimplyScratch.com (26)

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

Print

Roasted Vegetable Freekeh Salad + Lemon Mint Vinaigrette

A healthful, vegetable-full, freekeh salad.

Yield: 8-10 depending

Prep Time: 15 minutes

Cook Time: 20 minutes (roasting vegetables)

Total Time: 35 minutes

Ingredients:

1-1/2 cups cold water

1 cup freekeh

4-1/2 tablespoon olive oil, divided

1-1/4 teaspoon kosher salt, divided

1 small eggplant, cut into 3/4 inch pieces

1-1/2 cup cherry tomatoes

4 tablespoons of sunflower or safflower Oil

4 cups fresh parsley leaves, stems removed, washed and dried

3 green onions, sliced

FOR THE DRESSING

2 clove of fresh garlic, squeezed through a garlic press

1/2 teaspoon kosher salt

1/4 teaspoon pepper

Juice from a lemon

1/4 cup olive oil

Directions:

Preheat oven to 400 degrees.

Follow the directions on the freekeh package or combine the water, freekeh, 1/2 tablespoon oil and salt. Bring to a boil, cover
and reduce heat to a low simmer. Cook for 15 minutes or until tender. Drain the remaining water (if any) and fluff with a fork.

Toss the eggplant with 3 tablespoons of safflower or sunflower oil and a pinch of salt. Toss the tomatoes in the remaining tablespoon of oil and a pinch of salt. Place vegetables in a preheated oven for 18 to 20 minutes.

Place the washed parsley tops into a food processor, pulse until finely minced.

In the meantime, in a small bowl (that has a tight fitting lid) combine the garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper, lemon juice, remaining 4 tablespoons of olive oil and mint. Secure the lid and shake to combine.

In a large bowl combine, cooked freekeh, roasted tomato and eggplant, green onions and parsley. Pour vinaigrette over top and toss to combine. Taste and season with more salt and pepper as desired.

Serve immediately or refrigerate until ready to serve.

[this post contains affiliate links.]

    Pin It

6 Responses to “Roasted Vegetable Freekeh Salad + Lemon Mint Vinaigrette”

  1. #
    1
    jdc — March 10, 2015 at 8:55 am

    What are your thoughts on using another grain? Quinoa, bulghur – have lots of whole grains, but not freekeh.

    • Laurie McNamara replied: — March 12th, 2015 @ 10:35 am

      Great question… Bulgur for sure will work. Enjoy!

  2. #
    2
    Millie | Add A Little — March 10, 2015 at 11:57 am

    This looks amazing and I’m sure it would make a perfect lunch salad!

  3. #
    3
    Mandi — March 10, 2015 at 12:30 pm

    I am always looking for ways to incorporate veggies into dishes with grain. I can’t wait to try this!

  4. #
    4
    Shrutika Sachdev — March 27, 2015 at 3:58 pm

    Excited to make this to serve with fish – I think you forgot to add the quantity of mint for the Vinegrette, how much shuld be used?

    Thanks!

    • Laurie McNamara replied: — March 27th, 2015 @ 4:01 pm

      Oops! It’s 2 tablespoons… Enjoy!

Leave a Comment