Average: 5 (1 vote)
Active time
15 minutes
Total time
45 minutes
4 servings
Serving Size
1/4 of recipe

1 head cauliflower, chopped into bite-sized pieces

4 tablespoons olive oil, divided

¼ teaspoon salt

⅛ teaspoon pepper

1 cup freekeh

⅔ cup black lentils

1 teaspoon Dijon mustard

2 tablespoons lemon juice

⅔ cup dried cherries

⅓ cup pistachios

Optional garnish: chopped fresh mint

  1. Preheat oven to 450°F. Toss cauliflower with 1 tablespoon of the olive oil and the salt and pepper, then roast until golden-brown, about 30 minutes.
  2. While the cauliflower is cooking cook freekeh according to package instructions.
  3. In a separate pot, cover lentils with a few inches of water, and cook according to package instructions.
  4. To make the dressing, whisk together the remaining 3 tablespoons of olive oil with the Dijon mustard and lemon juice.
  5. Drain off any excess water from the freekeh and lentils, then combine in a large mixing bowl and toss with cooked cauliflower, dried cherries, pistachios, and dressing. Taste and adjust seasoning. Garnish with chopped fresh mint, if desired.

An Oldways recipe, courtesy of Kelly Toups


Calories: 540
Total Fat: 20g
Saturated Fat: 2.5g
Sodium: 260mg
Carbohydrate: 79g
Fiber: 14g
Total Sugar: 21g (Added Sugar: 0g)
Protein: 19g

Yield: 4 servings

Serving Size: 1/4 of recipe

How'd it Taste?

Best Freekeh salad I have ever made. My whole family’s favourite salad. The only thing I changed was I switched out the dried cherries for currents.

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