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Freekeh Salad with Sweet Potatoes and Pears

Jennifer Farley
  • 15 minutes
  • Serves 6

INGREDIENTS

1/2 cup

Baby arugula

1 cup

Orca beans, cooked

1 1/2 cups

Pears

1 tsp

Sage, fresh

1

Sweet potato, medium

1/4 tsp

Kosher salt

2 tbsp

Apple cider vinegar

3 tbsp

Olive oil, extra virgin

3 tbsp

Almonds, toasted

2 cups

Cooked freekeh

a few twists of fresh ground black pepper