Rainbow Fruit and Veg Freekeh Salad
Ingredients
Salad
- 1/2 cup freekeh
- 1 tsp olive oil
- 1/2 tsp smoked paprika
- 1 pinch cayenne
- 1 pinch salt
- 2 pinches garlic powder
- 2 golden beets
- 4 roasted baby peppers
- 1 cup pineapple chopped
- 2 cara cara oranges chopped
- 1 15-ounce can chickpeas
- 1/4 cup parsley chopped
- 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 freekeh according to package and set aside to cool
Toss chickpeas with oil, smoked paprika, cayenne, salt, and garlic powder, then roast at 425 degrees Fahrenheit for 20 minutes and let cool
Roast baby peppers in the oven for 15 minutes, let cool, destem, and chop
Boil golden beets for 10-15 minutes to soften, set aside to cool, then peel and chop
Make a bed of romaine and red cabbage, then top with fruits, peppers, beets, freekeh, chickpeas, and pumpkin seeds
Dressing
Combine all ingredients in a mason jar, cover, and shake
Drizzle or toss into salad
