comScore
ADVERTISEMENT

Carrot, Spinach and Freekeh Salad with a Miso Vinaigrette

Carrot, Spinach and Freekeh Salad with a Miso Vinaigrette
Prep Time
20 min
Cook Time
20 min
Yields
4-6 servings

Miso vinaigrette brings the umami factor to this vibrant and nutrition packed salad. Freekeh is made of green wheat and is very high in fibre. It adds texture to this salad. Courtesy of Kristen Eppich.

ADVERTISEMENT

ingredients

Carrot, Spinach and Freekeh Salad

½
cup freekeh (or farik, a cereal food made from roasted green wheat)
¼
tsp (1 mL) salt
2
Tbsp (30 mL) butter
1
lb(s) (500 g) carrots
8
cup (2 L) baby spinach
½
cup (125 mL) walnuts, toasted and chopped (optional)

Miso Vinaigrette

2
Tbsp (30 mL) white miso paste
2
Tbsp (30 mL) rice vinegar
2
Tbsp (30 mL) lemon juice
ADVERTISEMENT

directions

Step 1

Bring freekeh, 1 cup (250 mL) water and salt to a boil in a medium pot. Cover and reduce heat to low. Simmer for 20 min, or until freekeh is tender but toothsome. Fluff with a fork and set aside.

Step 2

Peel carrots and cut into ½-inch coins. Melt butter in a skillet over medium-high heat. Add carrots and cook for 2 min, until well coated with butter. Cover and reduce heat to medium-low. Cook until carrots are tender, 5 to 8 min. Remove from heat.

Step 3

Stir miso paste with 2 tbsp hot water. Add rice vinegar and lemon juice and whisk until smooth.

Step 4

Arrange spinach on a platter. Sprinkle with freekeh and walnuts. Spoon warm carrots over the salad and drizzle with miso vinaigrette.

Rate Recipe

My rating for Carrot, Spinach and Freekeh Salad with a Miso Vinaigrette
ADVERTISEMENT