1/2bunchflat-leaf parsleyleaves picked and chopped
2eschalotsthinly sliced
seeds of 1 pomegranateabout 1/3 cup
6figsquartered
1cuppecans
1/2cupcranberries
5ozarugula
salt and pepperto taste
Dressing
3tbspolive oil
2.5tbspbalsamic vinegar
1tbspmaple syrup
salt and pepperto 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.