Strawberry Freekah Salad With Pistachio-Crusted Goat Cheese

Guys, you need to get on the freekah bandwagon. It’s delicious. I was skeptical. I mean REALLY skeptical. But it’s amazing.

When it comes to salads, I need them loaded. I mean, I need every flipping bite teeming with taste and texture. We have that here. Right now. With this salad. We start with a base of freekah. Then we layer on some arugula and micro greens if we’re feeling it. Next, we start throwing avocado, charred corn, fresh strawberries, figs (grab them quick before they’re out of season!) about. Lastly we load the whole mess up with pistachio-crusted goat cheese balls. Because these balls…they’re everything. Life changing. Say good bye to your former self. You’re officially new and improved. And once you drizzle the Strawberry Tahini Dressing on top…no words. The view looks pretty good from the top, doesn’t it?

California Strawberry Commission Takeover Recipes
Strawberry Cardamom Torte | Strawberry Freekah Salad | Balsamic Strawberry Brownies

Summer Strawberry Freekah Salad With Pistachio-Crusted Goat Cheese + Strawberry Tahini Dressing | Recipe via DisplacedHousewife

Summer Strawberry Freekah Salad With Pistachio-Crusted Goat Cheese + Strawberry Tahini Dressing | Recipe via DisplacedHousewife

Summer Strawberry Freekah Salad With Pistachio-Crusted Goat Cheese + Strawberry Tahini Dressing | Recipe via DisplacedHousewife

wholebowlSummer Strawberry Freekah Salad With Pistachio-Crusted Goat Cheese + Strawberry Tahini Dressing | Recipe via DisplacedHousewife

Summer Strawberry Freekah Salad With Pistachio-Crusted Goat Cheese + Strawberry Tahini Dressing | Recipe via DisplacedHousewife

Strawberry Freekah Salad
with 
Pistachio-Crusted Goat Cheese

4 Main Course Servings

INGREDIENTS 

For the Dressing

  • 1/2 cup sunflower seed oil or other neutral veggie oil
  • 1/4 cup champagne vinegar
  • 1/2 cup strawberries, cleaned and hulled
  • 1 orange juiced (about 2-3 tablespoons)
  • 2 dried apricots
  • 1 (generous) tablespoon tahini
  • 1 tablespoon honey
  • 1 teaspoon salt

For the Salad

  • 5 cups freekah, cooked (follow package instructions)
  • 3 cups fresh strawberries, cleaned and hulled + cut into wedges
  • 2 cups cooked chicken, shredded
  • 5 ounces goat cheese
  • 1 cup pistachios, divided (3/4 cup for the salad; 1/4 cup crushed for the goat cheese)
  • 2 ears of corn, quick charred on the grill
  • 8 cups baby arugula, cleaned and dried
  • 2 cups fresh figs, cut in half lengthwise (to show their gorgeous insides)
  • 1 cup micro greens, cleaned and dried
  • 2 avocados, peeled, seeded and thinly sliced
  • 1 cup fresh whole basil leaves
  • 1 cup dried apricots, thinly sliced

INSTRUCTIONS

For the Dressing

  1. I like to mix my dressings in my high-speed blender (Vitamix). You could also use a regular blender or a whisk…you decide. Put the sunflower seed oil, champagne vinegar, strawberries, juice from the orange, dried apricots, tahini, honey and salt in your blender and blend on high speed until the apricots are broken up and the mixture is completely emulsified. Add water, 1 tablespoon at a time, to thin to the desired consistency. Set aside.

For the Salad

  1. Cook your freekah according to the instructions on the package. Set aside to cool.
  2. Grab your crushed pistachios, goat cheese and a plate to rest the balls on (yep, I said it). Make sure your pistachios are finely crushed up. Roll about 1 teaspoon of goat cheese into a ball between your palms. Gently roll the goat cheese balls in the crushed pistachios and place on the plate. Once all of the goat cheese is coated and rolled, place the plate in the freezer. After 1-2 hours, they should be frozen and you can place them in a resealable plastic bag and put back in the freezer. Take them out of the freezer 2 hours prior to serving the salad.
  3. Put the arugula + micro greens in a large bowl. Sprinkle the freekah, basil leaves, pistachios, charred corn, avocado slices, apricots and chicken. Drizzle with half of the salad dressing and toss a bit. Taste. Do you need all of the dressing? Everyone’s taste is different. Add more in small increments until you hit the sweet spot. Place the strawberries + figs around the salad and sprinkle with the pistachio-crusted goat cheese balls. That’s it. You’re done.
  4. This should be eaten within an hour of tossing…arugula + dressing won’t last long together once introduced. That’s just how some relationships go. Enjoy!

This post was done in collaboration with the California Strawberry Commission.

Summer Strawberry Freekah Salad With Pistachio-Crusted Goat Cheese + Strawberry Tahini Dressing | Recipe via DisplacedHousewife

On My Mind

–Rebecca xoxo

 

6 Comments

  • Alida | Simply Delicious 2016/09/11 at 8:22 AM

    This salad looks amazing. I have never cooked with freekeh *shock horror*, but this salad has made up my mind. It looks delicious!

    Reply
    • DisplacedHousewife 2016/09/11 at 1:37 PM

      No horror!! I just started using it…seriously go out and get yourself some…you will LOVE it!!! xoxo

      Reply
  • Laura | Tutti Dolci 2016/09/06 at 10:41 PM

    Loaded salads are the absolute best. I adore this!

    Reply
  • heather (delicious not gorgeous) 2016/09/06 at 4:26 PM

    as a fellow person who needs lots of texture and stuff in her salad, this sounds delicious. especially because of the mini pistachio goat cheese balls!

    Reply
    • DisplacedHousewife 2016/09/06 at 5:00 PM

      Thanks Heather!!! Those goat cheese balls are BEYOND!! I have another recipe that uses pecans. I love keeping extra in the freezer because they instantly make any salad delicious. xoxo

      Reply

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