Simply Scratch · by Laurie McNamara★ 1.0 (1)
Roasted Vegetable Freekeh Salad + Lemon Mint Vinaigrette
NUTRITION · PER SERVING35M COOK
CAL 12%·PRO 10%
CARBS 21G33% OF CAL
5G FIBER11G OTHER5G TOTAL SUGAR
FAT 18G64% OF CAL
2G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted eggplant and tomatoes tossed with freekeh grain and a bright lemon-mint vinaigrette. Earthy, fresh, and herbaceous. A healthful vegetable-forward salad side.
sidemiddle easternsalad⚙️ food processor🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Simply Scratch →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1½ cups cold water
- 1 cup freekeh
- 4½ tablespoon olive oil (divided)
- 1¼ teaspoon kosher salt (divided)
- 1 small eggplant (cut into 3/4 inch pieces)
- 1½ cup cherry tomatoes
- 4 tablespoons extra light olive oil (or avocado oil)
- 4 cups fresh parsley leaves (stems removed, washed and dried)
- 3 green onions (sliced)
- 2 clove garlic (squeezed through a garlic press)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1 lemon (juiced)
- 1/4 cup olive oil
At a glance
PER SERVING · TIME 35M
CAL 12%·PRO 10%
CARBS 21G33% OF CAL
5G FIBER11G OTHER5G TOTAL SUGAR
FAT 18G64% OF CAL
2G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 346mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 347mg
- Calcium
- 66mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 346MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.