This freekeh salad with roasted grapes and Brussels sprouts is the perfect make ahead lunch for fall! Vegetarian and packed with whole grains!
I've discovered roasted grapes and life will never be the same.
Grapes have always been that fruit that I buy, eat once, then completely forget about until a couple weeks later when I find them shriveled and sad in the fruit bin of my fridge. A few months ago, determined not to waste food, I threw the rest in the roasting pan with my vegetables and promptly fell in love.
Being my current obsession, I've tried roasted grapes in a bazillion different recipes. Okay, actually maybe just five. But what I've discovered is that roasted grapes and cruciferious vegetables are the food equivalent of an Aries and Saggitarius romantic pairing- exciting, vibrant and perfectly paired (or at least according to the horoscope website I just looked up, if you believe that kind of thing!). Roasted cauliflower and grapes = everything. Sauteed red cabbage and grapes with linguine is actual heaven on earth. Then there's this brussel sprout and red grape pairing, my personal favorite.
Adding grapes to savory dishes is also a great way to boost the nutrition of your meal as well.
- You hear a lot about red wine and it's health benefits stemming from resveratrol. It's a polyphenol famous for it's heart healthy benefits found in grape skins. Resveratrol has also been studied for it's benefits for longevity and cancer protection.
- Grapes also contain the flavonol quercetin, studied for cancer protection and shown to protect against oxidative damage from LDL cholesterol.
- Often thought of as being high in sugar, grapes are actually protective against type 2 diabetes. One study showed 3 servings a week may reduce the risk by 7%.
- Grapes contain bone building nutrients like copper, iron and manganese.
- Grapes are often used as a home remedy for constipation, most likely it's their high fiber content.
Freekeh salad with roasted grapes and Brussels sprouts via @RHartleyRD is the perfect make ahead salad for fall! Tweet this
Freekeh Salad with Roasted Grapes and Brussels Sprouts
- 1 cup freekeh
- 12 ounces Brussels sprouts, quartered
- 1 1/2 cups grapes
- 1 tablespoon plus 1 teaspoon olive oil
- 1 cup edamame
- 4 cups baby kale
- 1/2 cup pecans, toasted
- 1/4 cup goat cheese, crumbled
- 2 tablespoons olive oil
- 2 tablespoons white balasamic
- 1 teaspoon honey
- Preheat oven to 400 degrees F.
- Bring freekeh and 2 1/2 cups water to a boil in a small pot. Cover, reduce heat, and simmer 25-30 minutes until water is absorbed. Let sit covered 5 minutes to steam, then remove cover and fluff with a fork. Let cool to room temperature.
- Toss Brussels sprouts with 1 tablespoon of olive oil. Spread evenly on a large baking sheet and season with salt and pepper. Toss grapes with 1 teaspoon of olive oil and spread evenly alongside Brussels sprouts or on a seperate small baking sheet. Place in the oven and roast the Brussels sprouts 25 minutes until golden and tender and grapes 20 minutes until just starting to burst, flipping halfway.
- Mix dressing ingredients together in a small bowl. Season with salt and pepper.
- Toss freekeh, roasted grapes and Brussels sprouts, pecans, edamame, and kale in a large bowl. Toss with dressing. Top with crumbled goat cheese and serve.