Butternut Squash Freekeh Salad with cranberries, feta, and pecans

butternut squash freekeh salad

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A delicious blend of cinnamon and spices, this Butternut Squash Freekeh Salad with cranberries, feta, and pecans is so good! A great vegetarian side dish.


  • 3/4 cup freekeh
  • 2 cups water
  • 1 medium butternut squash, cubed or spiralized
  • 1/2 TBS olive oil
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp paprika
  • 1/4 tsp salt
  • 12 TBS balsamic vinegar
  • 1/2 cup feta, crumbled
  • 1/3 cup toasted pecans, chopped or whole
  • 1/3 cup dried cranberries


  1. Place freekeh and water in medium saucepan on medium-high heat. Bring mixture to a boil, then cover and simmer for about 20 minutes, until water has evaporated.
  2. While freekeh is cooking, preheat oven to 375F and line a baking sheet with parchment paper or silicone mat.
  3. Prepare squash by removing skin and cutting into cubes, or cut ends evenly and place in spiralizer to make noodles (any blade will work). In large bowl, toss squash with olive oil, cinnamon, ginger, paprika, and salt. Spread onto prepared baking sheet and bake squash for 15-20 minutes, or until tender. Allow squash to cool slightly on pan.
  4. Once freekeh is done, drain any excess water and transfer to large bowl. Add balsamic vinegar to freekeh and stir.
  5. Add cooled squash to bowl of freekeh, toss in cranberries, feta, and pecans. Stir to combine and serve!


-Store leftovers in fridge up to 3 days fresh.

-Nutrition based on 6 servings

-Check out this video from Ali on how to spiralize your butternut squash. I use hers and LOVE it. If you’re interested in purchasing, here is an amazon link: The Inspiralizer