Vegan Freekeh Salad with Butternut Squash Walnuts and Raisins
Ingredients
- 1½ cups whole freekeh
- Salt and pepper
- 1½ pounds butternut squash , peeled, seeded, and cut into ½-inch pieces (4 cups)
- 5 tablespoons extra-virgin olive oil
- ½ teaspoon ground fenugreek
- ⅓ cup golden raisins
- 2½ tablespoons lemon juice
- 2 tablespoons tahini
- 1 garlic clove , minced
- 1 cup coarsely chopped cilantro
- ⅓ cup walnuts , toasted and chopped
Instructions
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