Rainbow Fruit and Vegetable Freekeh Salad
Ingredients
- 1/2 cup freekeh
- 1 teaspoon olive oil
- 1/2 teaspoon smoked paprika
- 1 pinch cayenne
- 1 pinch salt
- 2 pinches garlic powder
- 2 golden beets
- 4 roasted baby peppers
- 1 cup chopped pineapple
- 2 chopped cara cara oranges
- 1 15-ounce can chickpeas
- 1/4 cup chopped parsley
- 3 cups romaine
- 2 cups red cabbage
- 1/4 cup pumpkin seeds
Dressing
- 2 tablespoons extra virgin olive oil
- 3 tablespoons orange or lemon infused vinegar
- 1 teaspoon maple syrup
- 1 pinch garlic powder
- 1 pinch salt
- 1 pinch Italian seasoning
Preparation
Cook the freekeh according to package instructions and set aside to cool.
Toss the chickpeas with olive oil, smoked paprika, cayenne, salt, and garlic powder, then roast at 425°F for 20 minutes and let cool.
Roast the baby peppers in the oven for 15 minutes, let cool, destem, and chop.
Boil the golden beets for 10-15 minutes to soften, set aside to cool, then peel and chop.
Combine all dressing ingredients in a mason jar, cover, and shake well.
Make a bed of romaine and red cabbage and top with fruits, peppers, beets, freekeh, chickpeas, and pumpkin seeds.
Drizzle the dressing over the salad or toss to combine.
Notes
Preparation time is 15 minutes.
Cooking time is 20 minutes.
Recipe serves 2 people.
