Freekeh salad with butternut squash, walnuts, and raisins from The Complete Mediterranean Cookbook: 500 Vibrant, Kitchen-Tested Recipes for Living and Eating Well Every Day (page 132) by America's Test Kitchen Editors

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Notes about this recipe

  • abrownb1 on February 03, 2022

    My first time trying freekeh and I loved it! Stores were out of fresh butternut squash so I ended up buying frozen cubed squash which made this super easy to make. Frozen only took half the time to roast so keep an eye on it. The freekeh I have cooked in 10 mins so make sure to follow your package v the recipe. Swapped in dried cranberries for the raisins since I already had a huge bag. Tasty recipe that I'm sure will taste better as it sits in the fridge.

  • dinnermints on April 25, 2021

    Very good. I'd ordered whole freekeh by mistake, and then it turned out it's what this recipe calls for - nice chew and flavor. I made 1.5 recipe but didn't increase the tahini-lemon dressing, and that turned out perfect for our tastes. I would definitely make this again.

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