Orange-pomegranate freekeh salad with cardamom dressing
4
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 8 • Difficulty: Easy
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.
Ingredients
Kosher salt
1 tsp, divided
Uncooked freekeh
1½ cup(s), cracked
Fresh lemon juice
2 Tbsp
Extra virgin olive oil
1 Tbsp
Ground cardamom
⅛ tsp
Orange sections
1½ cup(s), (about 4 medium navel oranges)
Pomegranate seeds (arils)
1 cup(s)
Fresh mint leaves
½ cup(s), chopped
Shelled pistachio nuts (unsalted, dry roasted or raw, no sugar added)
¼ cup(s), chopped
Instructions
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
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