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Fig Salad with Freekeh, Arugula, and Balsamic Vinaigrette

Fig, Freekeh, and Arugula Salad with Balsamic Vinaigrette

Dominique Ebra
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Salad
Cuisine American, Mediterranean

Ingredients
  

Salad

  • 1 cup freekeh rinsed, drained
  • zest of 1 lemon
  • 3 tbsp fresh thyme
  • 1/2 bunch mint leaves picked and chopped
  • 1/2 bunch flat-leaf parsley leaves picked and chopped
  • 2 eschalots thinly sliced
  • seeds of 1 pomegranate about 1/3 cup
  • 6 figs quartered
  • 1 cup pecans
  • 1/2 cup cranberries
  • 5 oz arugula
  • salt and pepper to taste

Dressing

  • 3 tbsp olive oil
  • 2.5 tbsp balsamic vinegar
  • 1 tbsp maple syrup
  • salt and pepper to taste

Instructions
 

  • Place the freekeh and 4 cups water in a pot over medium heat and bring to a boil. Reduce to a simmer, then cover and cook for 25 minutes or until tender. Drain and refresh under cold running water.
  • Meanwhile, to make the dressing, whisk together the olive oil, balsamic, maple syrup, salt, and pepper. Set aside
  • In a large mixing bowl, add the freekeh, figs, lemon zest, thyme, mint, parsley, eschalot, pomegranate seeds, peacans, cranberries, and dressing, Tos together s until well combined. Add salt and pepper to taste.