Photo of Orange-pomegranate freekeh salad with cardamom dressing by WW

Orange-pomegranate freekeh salad with cardamom dressing

Total Time
45 min
20 min
25 min
Freekeh is young wheat that has been roasted and cracked. It has a slightly green hue and nutty flavor with a satisfyingly chewy texture. If you can’t find freekeh, coarsely cracked bulgur wheat or pearled faro would be good substitutes. This pretty salad can be made a day ahead, which makes it perfect for meal-prepping and party-throwing. It's also an easy dish to bring to a pot-luck party, where it is sure to be a big hit. Pack up any leftovers to enjoy for lunch.


Kosher salt

1 tsp(s), divided

Uncooked freekeh

1½ cup(s), cracked

Fresh lemon juice

2 tbsp(s)

Extra virgin olive oil

1 tbsp(s)

Ground cardamom


Orange sections

1½ cup(s), (about 4 medium navel oranges)

Pomegranate seeds

1 cup(s)

Fresh mint leaves

½ cup(s), chopped

Shelled pistachio nuts

¼ cup(s), chopped


  1. In large saucepan, bring 3 cups water and 1⁄2 tsp salt to boil. Stir in freekeh. Cover, reduce heat to low, and simmer until water is absorbed and freekeh is chewy-tender, about 25 minutes. Spoon freekeh into large shallow bowl and allow to cool slightly. Stir in remaining 1⁄2 tsp salt, lemon juice, oil, and cardamom. Gently toss in oranges, pomegranate seeds, and mint. Sprinkle with pistachios.
  2. Serving size: about 3⁄4 cup