Freekeh Salad with Roasted Grapes, Toasted Almonds & Feta
This fresh, nutty Mediterranean salad is a perfect mix of textures and flavors: smoky freekeh, juicy roasted grapes, crunchy almonds, and creamy feta — all tied together with a lemony-herb vinaigrette. It’s elegant, unexpected, and incredibly satisfying.
⏱️ Time Overview
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
For the Salad:
1 cup freekeh (cracked or whole)
2 cups water or vegetable broth
1½ cups red or black grapes, halved
1 tbsp olive oil
⅓ cup toasted almonds, roughly chopped
½ cup crumbled feta
¼ cup fresh parsley, chopped
1 tbsp fresh mint, chopped (optional)
Salt and black pepper, to taste
For the Dressing:
3 tbsp olive oil
1½ tbsp fresh lemon juice
1 tsp honey or maple syrup
1 tsp Dijon mustard
1 small clove garlic, finely grated or minced
Salt and pepper, to taste
Instructions
1. Cook the Freekeh
Rinse freekeh under cold water.
In a pot, combine freekeh and water or broth. Bring to a boil, then reduce to a simmer, cover, and cook:
Cracked freekeh: ~20 minutes
Whole freekeh: ~40 minutes
Drain excess water and fluff with a fork. Let cool to room temperature.
2. Roast the Grapes
Preheat oven to 400°F (200°C).
Toss grapes with 1 tbsp olive oil and a pinch of salt.
Spread on a parchment-lined baking sheet and roast for 15–20 minutes, until they soften and start to caramelize.
Let cool slightly.
3. Make the Dressing
Whisk together olive oil, lemon juice, honey, Dijon mustard, garlic, salt, and pepper until emulsified.
4. Assemble the Salad
In a large bowl, combine cooked freekeh, roasted grapes, chopped almonds, parsley, mint, and feta.
Pour dressing over and toss gently to combine.
Taste and adjust salt, pepper, or lemon juice as needed.
Notes
Freekeh has a smoky, nutty flavor — if unavailable, you can substitute with farro, barley, or quinoa.
Roasted grapes add sweet complexity — feel free to roast extra for snacking!
This salad gets better as it sits — let it rest 15 minutes before serving if you can.
Tips
Toast your almonds in a dry skillet for 3–4 minutes until golden and fragrant.
Use good quality feta — block feta in brine is best for creaminess and flavor.
Add arugula or baby spinach if you’d like a leafier salad.
Great warm, room temp, or cold — perfect for make-ahead meals or picnics.
❓ Frequently asked questions FAQ
Q: Can I make this salad vegan?
A: Yes! Omit the feta or use a plant-based alternative, and sub maple syrup for honey.
Q: How long does this salad keep?
A: Up to 3 days in the fridge. Keep dressing separate for best texture if storing ahead.
Q: Can I use green grapes?
A: You can, but red or black grapes tend to roast better and give more depth and sweetness.
Nutrition Facts
Calories: ~360
Protein: 10g
Carbs: 38g
Fat: 18g
Fiber: 6g
Sugar: 9g
Sodium: ~400mg