My New Favorite Grain

I only met freekeh a few years ago. A friend gave me a bag. She said, “Just try it, Grace.” I was so curious. It looks like little green grains. It has a wonderful, nutty smell when it cooks.

It’s actually young wheat. They roast it over a fire. That gives it a smoky taste. *Fun fact: The name “freekeh” comes from an Arabic word meaning “to rub.” They rub the grains to get the shells off!* I love finding foods with long stories. It makes cooking feel like a treasure hunt.

Why This Salad Works

This salad is all about cozy contrasts. The squash gets sweet and soft in the oven. The freekeh stays nice and chewy. The walnuts add a happy crunch.

Then you have little sweet pops from the raisins. The lemon-tahini dressing ties it all together. It’s creamy and tangy. Every bite has something different to say. That matters. It keeps your taste buds interested and happy.

A Little Kitchen Secret

Let me tell you about the fenugreek. It’s the secret whisper in this dish. It smells like maple syrup when you open the jar. Just a half-teaspoon is enough.

It makes the roasted squash taste deeper and sweeter. I learned this trick from a cookbook years ago. I still laugh at that. I almost didn’t add it because I was unsure. Now I would never skip it. What’s a spice you were scared to try but now love?

Putting It All Together

The key is letting things cool. I know, it’s hard to wait! But if you add the hot squash to the grain, it can get mushy. So take a break. Let them rest on their baking sheets.

That waiting time matters. It lets each part become its best self. Then, when you mix it all, the salad stays perfect. It’s even better the next day. The flavors get to know each other in the fridge. Do you have a dish you think tastes better as leftovers?

Make It Your Own

This is a very friendly recipe. Don’t have cilantro? Try flat-leaf parsley. Not a fan of raisins? Dried cranberries are lovely. You could use sweet potato instead of squash.

Cooking should fit your life. It’s not about being perfect. It’s about making something good and healthy for your table. That’s the real lesson in my bowl. What’s your favorite mix-in for a grain salad? I’m always looking for new ideas.

Ingredients:

Ingredient	Amount	Notes
Whole freekeh	1½ cups
Butternut squash	1½ pounds (4 cups)	Peeled, seeded, and cut into ½-inch pieces
Extra-virgin olive oil	5 tablespoons	Divided
Ground fenugreek	½ teaspoon
Golden raisins	⅓ cup	Plumped in hot water
Lemon juice	2½ tablespoons
Tahini	2 tablespoons
Garlic clove	1	Minced
Cilantro	1 cup	Coarsely chopped
Walnuts	⅓ cup	Toasted and chopped
Salt and pepper		To taste

My Cozy Autumn Bowl: Roasted Squash & Freekeh Salad

Hello, my dear. Come sit at the counter. I just pulled a tray of roasted squash from the oven. Doesn’t that smell amazing? It’s sweet and earthy. This salad feels like a warm hug on a cool day. It’s full of good things from the earth. I love the chewy freekeh grain. It has a nice, nutty taste. The raisins add little sweet surprises. And the walnuts give a happy crunch. It’s a perfect lunch all by itself. Let me tell you how I make it.

Step 1: Cook the Freekeh

First, we cook the freekeh. Boil it in lots of salty water until it’s tender. This takes a little while. Then drain it and spread it out to cool. I use a big baking sheet. This stops it from getting mushy. I once skipped the cooling step. My salad was warm and soggy! (My hard-learned tip: Let that grain cool completely. It makes all the difference.)

Step 2: Roast the Squash

Now, for the star! Toss your squash cubes with oil and fenugreek. Fenugreek smells like maple syrup to me. Roast it until the edges get dark and caramelized. That’s where the magic is. Stir it halfway so it cooks evenly. Let this cool too. What’s your favorite vegetable to roast? Share below!

Step 3: Plump the Raisins

This step is easy. Just cover your raisins with hot tap water. They plump up in minutes. It makes them juicy and soft. Drain them before adding. It’s like giving them a little bath.

Step 4: Make the Dressing & Assemble

Time for the dressing. Whisk lemon juice and tahini together. Tahini is just ground sesame seeds. It makes the dressing creamy. Slowly whisk in the olive oil. Then toss everything in that big bowl. The cooled freekeh, the squash, the raisins, cilantro, and walnuts. Give it a gentle mix. I still laugh at how my grandson calls it “freckle” salad.

Cook Time: About 45 minutes
Total Time: 1 hour 15 minutes (with cooling)
Yield: 4-6 servings
Category: Lunch, Salad

Three Fun Twists on This Salad

I love this recipe just as it is. But sometimes, I like to play. Here are three simple ideas. They make it feel new again.

• Apple & Sage: Add diced crisp apple. Use fresh sage instead of cilantro. It tastes like a fall orchard.
• Spicy & Smoky: Toss the squash with a pinch of smoked paprika. Add a tiny drizzle of hot honey on top. It gives a gentle kick.
• Berry Bright: Use dried cranberries instead of raisins. Swap walnuts for pecans. It’s sweet, tart, and perfect for the holidays.

Which one would you try first? Comment below!

Serving It Up Just Right

This salad is wonderful on its own. But you can make it a full feast. I sometimes serve it over a bed of fresh spinach. The warm grains wilt the leaves slightly. It’s lovely. For dinner, a simple lentil soup on the side is perfect. So cozy. Top your bowl with extra chopped walnuts for crunch.

What to drink? A cold glass of sparkling apple cider is my favorite. The bubbles are fun. For the grown-ups, a pale ale pairs nicely. It cuts through the richness. Which would you choose tonight?

Keeping Your Salad Happy and Ready

This salad is a wonderful make-ahead friend. The freekeh and squash keep their texture beautifully. Store them together in the fridge for up to three days.

Keep the dressing separate in a little jar. Pour it on just before you eat. This stops everything from getting soggy.

I once mixed it all on a Monday for a Wednesday picnic. It was still delicious! Batch cooking this saves busy weeknights.

Having a ready-to-go meal reduces stress. It means you always have a good choice waiting. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

Is your freekeh still too chewy? Just add more water and cook it longer. Taste a grain to check for tenderness.

Is the squash not browning? Your pieces might be crowded. Give them space on the baking sheet. I remember when my squash steamed instead of roasted.

Is the dressing too thick? Whisk in another teaspoon of water. It should drizzle off your whisk nicely.

Getting the squash crispy matters for flavor. A good sear makes it taste sweeter. Fixing small problems builds your cooking confidence. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make this gluten-free? A: Yes! Swap the freekeh for cooked quinoa or brown rice.

Q: How far ahead can I make it? A: Cook parts up to 3 days ahead. Assemble the day you eat it.

Q: I don’t have golden raisins. A: Dried cranberries or chopped apricots work wonderfully too.

Q: Can I double the recipe? A: Absolutely. Use two baking sheets for the squash so it roasts well.

Q: Any optional add-ins? A: A sprinkle of cinnamon on the squash is lovely. *Fun fact: Fenugreek and cinnamon are cousins in the spice world!* Which tip will you try first?

From My Kitchen to Yours

I hope this recipe finds a spot in your kitchen. It is full of cozy, autumn flavors. Making food for others is a special kind of love.

I would love to hear about your cooking adventures. Tell me what you added or changed. Your story might help another cook.

Have you tried this recipe? Share your experience in the comments. Thank you for spending this time with me. Happy cooking!

—Grace Ellington.