Recipe: Fall Harvest Freekeh Salad

Ingredients

• 1/2 cup whole-grain freekeh
• 1 1/2 cups water
• 1 (1 1/2-pound) butternut squash, peeled, seeds removed and cut into 1/2-inch cubes
• 1 tablespoon olive oil
• 3 cups kale (center rib removed), finely shredded
• 1 medium apple, cut into 1/2-inch cubes
• 1 cup black beans, drained and rinsed
• 1/2 cup dried cherries
• 1/2 cup toasted pecans
• 3 tablespoons lemon juice
• 3 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• 2/3 cup olive oil

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