Miso vinaigrette brings the umami factor to this vibrant and nutrition packed salad. Freekeh is made of green wheat and is very high in fibre. It adds texture to this salad. Courtesy of Kristen Eppich.
ingredients
Carrot, Spinach and Freekeh Salad
Miso Vinaigrette
directions
Bring freekeh, 1 cup (250 mL) water and salt to a boil in a medium pot. Cover and reduce heat to low. Simmer for 20 min, or until freekeh is tender but toothsome. Fluff with a fork and set aside.
Peel carrots and cut into ½-inch coins. Melt butter in a skillet over medium-high heat. Add carrots and cook for 2 min, until well coated with butter. Cover and reduce heat to medium-low. Cook until carrots are tender, 5 to 8 min. Remove from heat.
Stir miso paste with 2 tbsp hot water. Add rice vinegar and lemon juice and whisk until smooth.
Arrange spinach on a platter. Sprinkle with freekeh and walnuts. Spoon warm carrots over the salad and drizzle with miso vinaigrette.