Roasted Grape and Blue Cheese Freekeh Salad

Serves 8 as a side salad | Finish in 40 minutes

Hearty whole grains and greens create a hearty, healthy salad that gets big, bold savory-sweet flavor thanks to roasted grapes and blue cheese.


  • 2 Tbsp. olive oil
  • ½ teaspoon sea salt
  • 2 ½ cups water
  • 1 cup uncooked freekeh, rinsed
  • ½ cup chopped red onions
  • 2 cups shredded purple cabbage
  • 1 5-oz package baby spinach
  • 2/3 cup Pomegranate Blueberry Dressing from Litehouse Foods
  • 1 4-oz. container Blue Cheese Crumbles from Litehouse Foods


  1. Preheat oven to 425 F degrees.
  2. Toss grapes with olive oil and salt and spread out on rimmed baking sheet. Roast for approximately 30 minutes, or until softened, lightly blistered and caramelized.
  3. Meanwhile, add rinsed freekeh to pot with water and bring to boil over medium-high heat. Once boiling, reduce heat to low, place lid on pot, and allow to simmer for 20 to 25 minutes or until water absorbed.
  4. Rinse cooked freekeh under cold water to cool down to room temperature for salad prep.
  5. In large bowl, add cooked freekeh, red onion, spinach, cabbage. Pour dressing over top and stir until everything well-coated.
  6. Gently stir in roasted grapes and blue cheese, reserving a bit to garnish the top for serving.
  7. Salad may be enjoyed at room temperature or made ahead (up to a day) and kept in the refrigerator before serving cold.

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