Recipe: Freekeh and Brussels Sprouts Salad

Karen and I have been using Hello Fresh for a few weeks now as a way to make time for each other during hectic work and training schedules. The recipes they provide are terrific and easy to make. The Freekah Sald has become one of our favorites and is one that has been made three times now.

If you are unfamiliar with freekah then I suggest you get familiar with it and this recipe is a great way to use the grain. Freekeh has a slightly smoke and nutty flavor that seems pronounced in this dish. Probably because it is paired with the acidity from a Fuji Apple and the creamy/crunchy fat from the walnuts. Of course, Brussels Sprouts cannot be ignored because well.......Brussels Sprout.

This recipe is great for vegans but also for those carnivores that are trying to follow a Meatless Monday ritual.


Freekeh and Brussels Sprouts Salad

Freekeh And Brussels Sprouts Salad

We make this dish for 4 people because it is do damn good that you want leftovers. It is great by itself but with creamy avocado and a crispy edge egg the flavor goes over the top.

PREP TIME 20 Minutes
COOK TIME 30 Minutes



  • 1.5c of Freekeh (I use Freekeh Foods variety)
  • 16oz Brussels Sprouts (halved)
  • 2 Fuji Apples (diced)
  • 2oz Walnuts (chopped)
  • 2 cloves garlic sliced thin
  • 2t Honey
  • 2 Lemons
  • 1/2c Shredded Parmesan
  • 2 Shallots (minded)
  • 1 avocado (sliced)
  • 4T + 2t Olive Oil


  1. Preheat your oven to 400*
  2. In a pot bring water to a boil and add the freekeh. Reduce to a simmer and cook for 20-25 minutes. Once done set aside to cool
  3. Take half of the Brussels Sprouts and coat them with 1T of olive and roast them in the oven for 15-20 minutes.
  4. The other half should be thinly sliced into shreds and set aside.
  5. Heat a medium pan and warm the walnuts until the fragrance hits the kitchen. Be careful not to burn them.
  6. Add 1t olive oil to the pan along with the shredded Brussels sprouts. Cook until tender. ~5 minutes.
  7. Make the dressing by combining the honey, lemon juice, lemon zest, shallots, olive oil, salt and pepper. Set aside.
  8. In a large mixing bowl add the freekeh, the diced apple, shredded Brussels sprouts & walnuts, dressing and parmesan. Toss to combine.
  9. In a pan warm 1/2t of olive oil and crack an egg. Allow the egg to form crispy edges by not touching it. Once the edges are set you can turn off the heat as it is time to assemble the plate.
  10. Plate the freekeh salad and top with the Brussels sprouts from the oven, 1/2 sliced avocade and the crispy edge egg.


  • Add sriracha to the salad before adding the avocado and egg. The garlicy spice is awesome when you combine all the ingredients.
  • If you are not a vegatarian or a vegan add in chopped bacon while tossing the salad.



Freekeh and Brussels Sprouts Salad
Jason Bahamundi

About the Author:

I grew up in New York and lived there for 34 years until I got divorced and moved 1600 miles to my new home in Texas.  I love New York and miss it but that does not mean that Texas hasn’t been great to me because it has.  It was here that I discovered endurance sports and specifically the sport of triathlon.  Triathlon has given me new life through all the challenges it presents.  I no longer look at life the same way and I can say that is in part due to my endeavor into this sport.

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