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:

Equipment:

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:

covered percent of daily need