Roasted Butternut Squash and Brussels Sprouts Freekeh Salad with Apple

Looking for a hearty, nutritious salad that’s anything but boring? This freekeh salad is packed with roasted butternut squash, caramelized Brussels sprouts, crisp apple and salty Parmesan, all tossed in a bright lemon-shallot dressing. Freekeh, a smoky, nutty whole grain, adds wonderful texture and fiber, making this dish satisfying enough for a main course.

Roasting the squash and Brussels sprouts brings out their natural sweetness, while the shredded raw sprouts add a fresh crunch. The tangy dressing ties everything together and a final sprinkle of Parmesan gives it a savory finish. It’s a feel-good meal that celebrates fall flavors in every bite.

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Ingredients

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

1 unit Fuji AppleView ingredient guideLike ingredientDislike ingredient

8 ounce Butternut SquashView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.75 cup Cracked FreekehView ingredient guideLike ingredientDislike ingredient

0.5 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

8 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F. Bring a large pot of salted water to a boil, add the freekeh and reduce to a simmer. Cook until tender, 20-25 minutes. Drain and rinse under cold water.
2. While the freekeh cooks, wash and dry all produce. Trim the Brussels sprouts and halve them. Thinly slice half of the Brussels sprouts into shreds.
3. On a baking sheet, toss the remaining Brussels sprout halves and the butternut squash with a drizzle of olive oil, salt and pepper. Roast for 10-13 minutes, toss, then continue roasting until golden brown, another 10-13 minutes.
4. Heat a drizzle of olive oil in a pan over medium heat. Add the shredded Brussels sprouts and cook, tossing, until softened, 3-4 minutes. Season with salt and pepper.
5. Prepare the dressing: Halve, peel and mince 2 tablespoons of shallot. Zest the lemon, then halve it. In a large bowl, whisk together the shallot, lemon zest, juice from half the lemon and 2 tablespoons olive oil. Season with salt and pepper. Taste and adjust with more olive oil if needed.
6. Core and dice the apple. To the bowl with the dressing, add the cooked freekeh, shredded Brussels sprouts, Parmesan cheese and diced apple. Toss to combine. Season with salt and pepper. Plate the salad and top with the roasted Brussels sprouts and butternut squash. Serve immediately.

Recipe Tips

FAQ

Can I use a different grain instead of freekeh?

Yes, farro or bulgur wheat would work well, but cooking times may vary.

Is this salad suitable for meal prep?

Absolutely. Store the components separately and assemble just before serving to keep the roasted vegetables crisp.

Can I make this vegan?

Yes, simply omit the Parmesan or use a vegan alternative.