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Dill Freekeh and Roasted Carrot Salad

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Per Serving

Dill Freekeh and Roasted Carrot Salad

Makes: 4 servings
Serving Size: 1 cup
Calories 210
Fat 8 g
Saturated Fat 1 g
Trans Fat 0 g
Carbohydrate 33 g
Fiber 4 g
Sugars 2 g
Cholesterol 0 mg
Sodium 460 mg
Potassium 355 mg
Protein 7 g
Phosphorus 170 mg
Choices: Starch 1.5, Vegetable 1, Fat 1.5
  • Makes: 4 servings
  • Serving Size: 1 cup
  • Preparation Time: 18 minutes (plus chilling time)
  • Cooking Time: 50–52 minutes


1 cup freekeh
1/3 cup finely diced red onion
2 Tbsp. extra-virgin olive oil, divided
1/2 tsp. salt, divided
1/2 tsp. freshly ground black pepper
2 jumbo carrots, very thinly sliced crosswise (about 1/8 inch thick)
juice of 1/2 lemon (1 1/2 Tbsp)
2 Tbsp. chopped fresh dill or tarragon


  1. Cook the freekeh according to package directions. Or, add the freekeh and 3 cups of cold water to a medium-size saucepan and bring to a boil over high heat. Stir the freekeh, cover, reduce heat to low, and simmer until the freekeh is tender, about 40 minutes for whole-grain freekeh (or 20 minutes for cracked freekeh). Remove the freekeh from the heat and let stand for 5 minutes. Drain off any remaining water. (Makes 2 1/2 cups.)
  2. Transfer the cooked freekeh to a medium-sized bowl and immediately stir in the onion, 1 Tbsp of the oil, 1/2 tsp of the salt, and the pepper. Set the bowl aside to slightly cool, about 20 minutes, stirring the mixture a couple of times. Chill the mixture in the refrigerator.
  3. Meanwhile, preheat the oven to 475 F. Add the carrots and the remaining 1 Tbsp of oil to a large bowl and toss to fully coat. Add the remaining 1/4 tsp of the salt and toss to fully coat. Arrange the carrots in a single layer on 2 large rimmed baking sheets and roast the carrots until lightly caramelized, about 10–12 minutes, stirring the carrots about halfway through the cooking time.
  4. Fluff the chilled freekeh with a fork. Stir in the carrots, lemon juice, and dill, and serve.

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