Freekeh Roasted Carrot Salad with Dill.
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4.8 from 5 votes

Freekeh Roasted Carrot Salad with Dill

Freekeh Roasted Carrot Salad has sweet, roasted carrots, red onions and dill with a light lemon dressing that works well with the smokey freekeh grain. Adapted from The All-Natural Diabetes Cookbook
Prep Time18 mins
Cook Time50 mins
Total Time1 hr 8 mins
Course: Salad, Side Dish
Cuisine: American, Middle Eastern
Keyword: dill salad, freekeh grain recipe, roast carrot salad
Servings: 4 servings
Calories: 210kcal
Author: Kevin Is Cooking


  • 1 cup freekeh
  • 1/3 cup red onion diced
  • 2 tbsp olive oil
  • 3/4 tsp kosher salt separated
  • 1/2 tsp freshly cracked black pepper
  • 3 carrots peeled and sliced thin diagonally
  • 1/2 lemon 2 tbsp, juice
  • 2 tbsp fresh dill chopped


  • Cook freekeh per package instructions. I add the freekeh to 3 cups water in a medium saucepan. Bring to a boil, cover and reduce to low. Simmer for 45 minutes. Remove from heat and allow to rest for 5 minutes. Drain any excess water if any, fluff with a fork and set aside.
  • Preheat oven to 475°F. Dice onion and mix with 1 tablespoon of oil, 1/2 teaspoon of salt and pepper in a bowl. Add the freekeh and stir to mix well and chill in refrigerator while you roast carrots.
  • Toss carrots with remaining 1 tablespoon oil and 1/4 teaspoon of slat. Arrange on a baking sheet and roast for 12 minutes, or until edges are crispy and start to brown and caramelize.
  • Add the roasted carrots to the freekeh. Add the lemon juice and fresh chopped dill. Season to taste, fluff with a fork and chill or serve immediately.


Serving: 1g | Calories: 210kcal | Carbohydrates: 33g | Protein: 7g | Fat: 8g | Sodium: 460mg | Fiber: 5g | Sugar: 2g