Cherry Tabbouleh
Martha Rose Shulman
207 ratings with an average rating of 4 out of 5 stars
207
10 minutes, plus 20 to 30 minutes' soaking
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Heat the oven to 425 degrees. Line a sheet pan with parchment. Place diced squash on parchment, add 2 tablespoons of olive oil and salt to taste and toss together until squash is thoroughly coated with oil. Spread out in a single, even layer on the baking sheet. Place in oven and roast for 30 to 40 minutes, stirring every 10 minutes, until squash is nice and tender and the edges are lightly colored (some can be charred). Remove from heat.
Meanwhile, toss together kasha or freekeh, pecans, pomegranate seeds, and chopped fresh herbs.
In a small bowl or measuring cup whisk together vinegar, pomegranate molasses, allspice and salt to taste. Whisk in remaining 4 tablespoons olive oil and walnut oil. Taste and adjust seasoning. Add black pepper if desired.
Add squash to grain mixture. Add dressing, toss together and serve.
The recipe doesn't specify what to do with the allspice. I whisked it with the molasses and walnut oil, which did change the dressing's texture pretty significantly. Not sure if that was correct but it was very delicious! I'll serve this as a healthier take on sweet potatoe casserole at Thanksgiving.
You could use hazelnut oil; or use olive oil. The flavor will not be as nutty.
Made as directed. Kasha too mushy and did not hold up in this salad. Miss for me.
This was delicious. A few slight changes: I cooked the kasha in chicken broth and I didn’t prep the squash as instructed - just washed, seeded, sliced, and roasted. I don’t mind the peel. I let everyone add their own dressing instead of tossing it all together. I’ll definitely make this again.
Prepared this with freekeh. Had rocket so used it instead of parsley. Used a mix of sesame oil and olive oil instead of nut oil. Was delicious! Very practical given the pre ahead tips ( freekeh and squash where cooked in advance). Better to serve at room temperature rather then fridge cold.
This is a marvelous winter dinner salad made just as described, or used as a battle plan for any grain, any nut, any leftover meat. I love pomegranate and almost always have it fresh on hand in season, but pomegranate molasses is another matter. Instead today I added some of that thick Italian glaze that come in small bottles, I think it was raspberry, but you could combine any honey or molasses with some zing such as lime juice. It's just an accent, but a lively component.
This definitely took more than an hour, but worth it. Because of what I had on hand, I subbed sorghum for kashan, pecans/walnuts together for pecans, honey for pomegranate molasses, and dried vs fresh herbs. Might have had a tad too much oil. Next time I’ll also maybe use twice pomegranate seeds. Great burst of sweetness.
I have pomegranates from my backyard and am looking for ways to use them.'Followed the recipe using freekeh; it was delicious. A new family favorite.
I plan to roast an acorn squash and then stuff it with the kasha mixture for a vegan main course. Wish me luck!
Made this with freekah. Left out the pomegranate seeds. Very tasty.
What can you substitute for walnut oil?
You could use hazelnut oil; or use olive oil. The flavor will not be as nutty.
The recipe doesn't specify what to do with the allspice. I whisked it with the molasses and walnut oil, which did change the dressing's texture pretty significantly. Not sure if that was correct but it was very delicious! I'll serve this as a healthier take on sweet potatoe casserole at Thanksgiving.
You did the right thing. Oversight will be corrected.
Would quinoa or wheat berries work as well?
Thanks
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