Wild Mushroom Freekeh Salad Wild Mushroom Freekeh Salad

Food styling by Michael Elliott | prop styling by Ann-Marie Faveau Image by: Jodi Pudge

Freekeh is an ancient grain with a rich, smoky flavour—the result of the roasting process that it goes through prior to packaging. If you can't find it, try our quinoa varation (see below).

  • Prep time 15 minutes
  • Total time 35 minutes


Lemon Vinaigrette:


Lemon Vinaigrette: In large bowl, whisk together oil, lemon zest, lemon juice, honey, salt and pepper. Set aside.

Salad: In large saucepan of boiling salted water, cook freekeh according to package instructions. Drain through fine-mesh sieve; rinse with cold water until cool. (Make-ahead: Refrigerate in airtight container for up to 2 days.)

While freekeh is cooking, in large nonstick skillet, melt butter over medium heat; cook mushrooms and salt, stirring often, until softened, 5 to 6 minutes.

Add freekeh and tomatoes to vinaigrette; gently toss to coat. Gently stir in mushrooms and arugula.

Change it up: Wild Mushroom Quinoa Salad
Cook 1 cup quinoa, rinsed, according to package instructions. Substitute for the freekeh.

Makes 8 to 10 servings.

Nutritional facts per each of 10 servings: about

  • Fibre 3 g
  • Sodium 318 mg
  • Sugars 2 g
  • Protein 4 g
  • Calories 119.0
  • Total fat 5 g
  • Potassium 264 mg
  • Cholesterol 1 mg
  • Saturated fat 1 g
  • Total carbohydrate 15 g


  • Iron 7.0
  • Folate 8.0
  • Calcium 3.0
  • Vitamin A 5.0
  • Vitamin C 12.0
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Lunch & Dinner

Wild Mushroom Freekeh Salad