Freekeh-Medjool Date Salad With Preserved Lemon Dressing

This article features a recipe for a freekeh-Medjool date salad with preserved lemon dressing, combining whole grains, roasted vegetables, greens, and a sweet-savory salsa. Freekeh, a whole grain made from young durum wheat, provides a chewy base for the salad. Roasted cauliflower and arugula add texture and flavor, while the salsa made with Medjool dates, sun-dried tomatoes, shallot, olives, lime juice, and optional serrano pepper brings sweetness, saltiness, and heat. The preserved lemon dressing adds a sharp citrus flavor, and chia seeds add texture to the dish.

This vegan salad recipe is from The Vegan Middle Eastern Cookbook by Noha Elbadry-Cloud and incorporates North African, Levantine, and Arabian Peninsula ingredients. It serves three to four and can be enjoyed for lunch, as a side dish, or as part of a larger meal. Pine nuts on top provide a simple finish, and extra dressing can be served on the side for added flavor.