|Saturated fat||1.3 g|
A nutritionally dense salad that can be enjoyed as a main meal or as a tasty side dish
Freekeh’s ever-so-slight smokiness is a foil for the sweet roasted squash and tart apple, but the crispy kale ribbons are the star, giving a crackle of flavor to every bite.
- Heat oven to 475 F.
- In medium saucepan over medium-high heat, toast Freekeh, stirring, until it becomes fragrant, 1 to 2 minutes. Add 2 cups water and 1/4 tsp salt and bring to a boil. Reduce heat to low, cover, and simmer until water is absorbed, about 30 minutes. Remove from heat and let stand, covered, 10 minutes. Fluff with fork.
- Meanwhile, on baking sheet, combine squash, 1 Tbsp oil, and curry powder. Mix to coat. Spread in single layer on baking sheet. Season with pinch of salt. Bake, turning pieces once halfway through, until tender and browned, 20 to 25 minutes. Reduce oven temperature to 400°F.
- Add kale and remaining 1 Tbsp oil to large bowl; mix with your hands to combine, massaging oil into kale. Spread kale in single layer on baking sheet. (If kale doesn’t fit in one layer, use two baking sheets or bake in two batches.) Sprinkle with remaining 1/4 tsp salt. Bake, stirring halfway, until crisp throughout, 7 to 10 minutes. Keep a watchful eye so that kale doesn’t burn.
- Place 3/4 cup Freekeh into each of four bowls and sprinkle each with 1 1/2 tsp pumpkin seeds. Top with 1/4 of the squash and apple, and pile a handful of crispy kale in the middle.
- Handy Hint: Replace the Freekeh with any grain.