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Fall Harvest Freekeh Salad

Kelli Foster
  • minutes
  • Serves 4

INGREDIENTS

1

butternut squash

1

Apple, medium

1 cup

Black beans

1/2 cup

Cherries, dried

1 clove

Garlic

3 cups

Kale

3 tbsp

Balsamic vinegar

1 tbsp

Dijon mustard

3 tbsp

Lemon juice

11 2/3 tbsp

Olive oil

1/2 cup

Pecans, toasted

1 1/2 cups

Water

1/2 cup

Whole-grain freekeh