Cracked Freekeh Salad with Pomegranate, Walnuts, and Mint
Graphic by Angelie Zaslavsky
Serves 6
3 cups cooked cracked freekeh (follow the package instructions)
1½ cups walnuts, toasted and finely chopped
½ cup pomegranate seeds
½ cup chopped fresh parsley
⅓ cup finely chopped fresh mint
Grated zest of 1 lemon
3 tablespoons extra-virgin olive oil
Juice of ½ lemon
1 teaspoon kosher salt
1 teaspoon honey
1 teaspoon pomegranate molasses
1. In a large bowl, combine the freekeh, walnuts, pomegranate seeds, parsley, mint, and lemon zest.
2. In a medium bowl, whisk together the olive oil, lemon juice, salt, honey, and pomegranate molasses. Pour the dressing over the salad and toss to coat.
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