Happy first day of spring! I’m in a good mood today, not only because winter’s over, but because in my neck of the woods the sun is shining and I have the window cracked open to let some fresh air in. Ahhh, I love this time of year and look forward to the warmer temperatures to come!
I also love this time of year, because the new season brings with it a slew of bright new produce! The growing period for a lot of spring produce is fleeting, but I try to make every effort to enjoy it while it lasts. And first up on my list of beautiful spring recipes to share with you is this freekeh salad with radishes, fennel, sugar snap peas, and a punchy citrus dressing.
what's in season?
We’re in the height of citrus season, and while I don’t love to much on plain citrus by itself (sour!), I love incorporating it into salads and dressings. This citrus dressing is a simple one, blending freshly squeezed lemon and orange juice, but you can also add in other citrus fruit juices (always fresh!) like grapefruit or blood orange.
Radishes! Those beautiful white and pink veggies that look like they were confected at a pastry chop rather than pulled from the ground. They add such a bright splash of color to any dish and lend a spicy crunch that’s super delicious.
Fennel is a delicious and crunchy vegetable that is luckily in season in the spring and pairs wonderfully with greens and citrus. It’s great raw, but cooked fennel is also delicious especially in meat-based recipes like this Spanish-style chicken or milk-braised pork.
And what is freekeh?
You may or may not have heard of freekeh (pronounced “freak-ah”), but it’s quickly becoming one of my favorite whole grains. It’s similar in texture to farro or barley, but has a delicious smokey flavor that’s irresistible. It’s also a powerhouse of a grain, packed with a ton of fiber and is low in carbs.
While freekeh may seem exotic to most of us, it’s actually been used in Middle Eastern and African cooking for centuries. It’s an amazing addition to soups and salads, and it serves as the perfect base for a nutrient-dense grain bowl. If you’re like me and like to mix up your grain game, definitely add this one to your regular rotation!
how to make the salad
Now that you know a little bit about the incredible ingredients going into this dish, it’s time to make your salad!
This salad is super easy to make and will come together quickly–perfect for a weeknight meal or the side dish for a dinner party. You’re first going to cook your freekeh, and then set it aside to cool. I’d even consider putting it in the fridge once it’s at room temperature so it’s nice and cold for the salad.
The veggies are easy–you’re just going to slice some fennel, sugar snap peas, and radishes. Baby lima beans are great when defrosted (and a protein powerhouse!), and then you’re going to make your dressing.
You’ll want to make absolutely sure your citrus is super fresh and ripe! You’ll just need about a quarter cup each of orange and lemon juice. Then you’ll add some garlic, EVOO, and salt and pepper to taste. Easy, right?!
⟶ the recipe
freekeh salad with fennel & citrus
ingredients
For the salad
1 cup cooked freekeh
1 bulb of fennel, sliced
1 cup sugar snap peas, trimmed and sliced
1 cup sliced radishes
1 cup frozen baby lima beans, thawed
For the dressing
¼ cup freshly squeezed orange juice
¼ cup freshly squeezed lemon juice
1 clove of garlic, grated
¼ cup extra-virgin olive oil
½ teaspoon ground black pepper
Pinch of salt
Prep time
30 minutes
Cook time
0 minutes
Total time
30 minutes
4 servings
instructions
Cook the freekeh according to package instructions and set aside to cool completely.
Meanwhile, add fennel, peas, radishes, and lima beans to a large bowl and set aside.
Stir together the orange juice, lemon juice, and garlic in a small bowl. Whisk in the olive oil until emulsified. Add the pepper and season with salt.
Add about half of the dressing to the large bowl with veggies and toss to coat. Once the freekeh is fully cool, stir the rest of the dressing into it and stir to combine.
Serve with a large scoop of freekeh topped with the veggie mixture. Alternatively, combine the veggies and grains into the same large bowl to serve.
⟶ make it ahead
- I recommend cooking the freekeh ahead of time and storing in the refrigerator so it’s completely cool when you’re ready to serve the dish
- Store the salad in the refrigerator for up to 2 days
