Pomegranate Walnut Freekeh Bowl with Balsamic Honey Mustard

This lively Pomegranate Walnut Freekeh Bowl with Balsamic Honey Mustard showcases a delightful fusion of flavors and textures. Nutty freekeh forms the hearty base, topped with crunchy walnuts, vibrant pomegranate arils, and a tangy balsamic honey mustard dressing. The dish strikes a pleasant balance of sweet, savory, and nutty elements, making it a wonderful choice for a nutritious lunch or a vibrant side dish. Whether enjoyed on its own or as part of a larger meal, this recipe offers a colorful and flavorful experience.

Ingredients

• 1 cup freekeh, cooked
• 1/2 cup walnuts, chopped
• 1/2 cup pomegranate arils
• 1/4 cup balsamic vinegar
• 2 Tbsp honey
• 1 Tbsp Dijon mustard
• 2 Tbsp olive oil

Instructions

1. Cook freekeh according to package instructions; set aside to cool.
2. In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, and olive oil to make the dressing.
3. In a large mixing bowl, combine the cooked freekeh, chopped walnuts, and pomegranate arils.
4. Pour the balsamic honey mustard dressing over the freekeh mixture and toss gently to coat all ingredients evenly.
5. Divide the mixture into individual bowls to serve.

Keywords: Lunch, Vegetarian, Pomegranate, Walnut, Freekeh

Spice Rack: Salt, Pepper

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