Warm Freekeh Salad With Pears, Pine Nuts, and White Balsamic Vinaigrette
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Cook time: 
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Serves: 6 servings
 
Ingredients
For the freekeh:
  • 1 cup dry freekeh
  • 2¼ cup water, or low sodium vegetable stock
  • ½ tsp. fine grain sea salt
For the rest of the salad:
  • 2 big handfuls (maybe 4-5 cups) baby arugula, or mixed baby greens
  • 2 ripe but still firm pears, thinly sliced or cut into bite-sized chunks (I used bartlett, but you can use any kind you like, or whatever is ripe)
  • ½-3/4 cup toasted pine nuts (sliced almonds or roasted hazelnuts would also be amazing)
  • Crumbled gorgonzola cheese, or goat cheese, to taste (totally optional -- leave it off to make this salad vegan)
For the dressing:
  • 4 TBSP white balsamic vinaiger
  • 4 TBSP extra virgin olive oil
  • Pinch of salt and pepper, to taste
Instructions
  1. Place the freekeh in a large, shallow skillet, and toast over medium-high heat for 3-4 minutes, stirring or shaking the pan every now and then. Add the water and salt, and increase heat to high. Once boiling, cover, reduce the heat to low, and set a timer for 20 minutes.
  2. While the freekeh cooks, toast the pine nuts, slice the pears, and crumble the cheese (if using). Whisk together the balsamic vinaiger and olive oil, and add salt and pepper to taste.
  3. When the timer goes off, the freekeh should have absorbed all the liquid and become tender, with just a bit of chew. If there's any liquid left in the pan, remove the lid and cook for a minute or two longer until it has evaporated.
  4. Allow the freekeh to cool for just a few minutes (it should be warm, but not hot), then dump it into a large bowl and add the pears, pine nuts, salad greens, and all of the dressing. Toss to combine, then top with crumbled cheese, or serve with the cheese on the side so people can add it to taste. Serve immediately.
Notes
I think this salad is best served warm, right after it's made. However, the leftovers are mighty fine, too. If you find you prefer it cold, the freekeh can be made in advance, chilled, and then mixed with the greens prior to serving.

To make this salad vegan, omit the cheese. To make it gluten-free, swap the freekeh for a gluten-free grain such as brown rice, millet, or quinoa. Just be sure to cook according to package directions, as they will each require different cook times and methods.
Recipe by Will Cook For Friends at https://www.willcookforfriends.com/2017/05/warm-freekeh-salad-with-pears.html