Freekeh Fruit Salad with Pecans and Cinnamon Vinaigrette

Freekeh Fruit Salad with Pecans and Cinnamon Vinaigrette

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Credit: Polly Sang, Corporate Executive Chef, Compass Group USA, Charlotte, North Carolina
The National Culinary Review, June 2015

Ingredients

½ cup freekeh
¼ cup red quinoa
½ cup fresh blueberries
¼ cup fresh pineapple, diced
½ cup canned mandarin orange sections, drained
1 T. pecan halves, chopped, toasted
2 T. cinnamon/cider vinaigrette

Cinnamon/Cider Vinaigrette:
½ cup apple cider vinegar
1 t. ground cinnamon
½ t. ground nutmeg
½ t. kosher salt
2 T. grated fresh ginger root
½ cup olive/canola blend oil
½ cup orange juice
1 T. dark brown sugar

Instructions

1) Cook freekeh and red quinoa according to package directions; overcook slightly so they are tender when cold.

2) Arrange ingredients in order: freekeh, red quinoa, blueberries, pineapple, orange and pecans. Close container.

3) To serve, pour dressing into jar; close lid, shake well. Eat out of jar or pour into bowl.

For cinnamon/cider vinaigrette:
Whisk together vinegar, cinnamon, nutmeg, salt, ginger, oil, orange juice and sugar.

Yield

1 serving

Tags

Salad, The National Culinary Review, Vegetarian

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Association of Nutrition & Foodservice Professionals