Recipe Challenge – Dill Freekeh and Roasted Carrot Salad

We challenge you to get your Freekeh on!

Looking for a light healthy dish to balance out all that heavy holiday eating? Look no further than this fabulous grain salad featuring freekeh, a member of the ancient grain family that many patients are less familiar with. Freekeh is also Dr. Bailony’s favorite grain! 


Serves 8 (4 cups total)


1 cup freekeh, uncooked
1/3 c finely diced red onion
2 tbsp extra virgin olive oil
3/4 tsp sea salt
1/2 tsp black pepper
2 jumbo carrots, thinly sliced crosswise (about 1/8 inch thick)
juice of 1/2 lemon (1/5 tbsp)
2 tbsp chopped fresh dill or tarragon


1. Cook the freekeh according to the package (or add freekeh with 3 cups cold water and bring to a boil. Stir, cover, reduce heat and simmer until tender, about 40 mins). Drain any remaining water.

2. Transfer the cooked freekeh to a medium bowl and stir in onion, 1 tbsp oil, 1/2 tsp of salt, and the pepper. Set aside to cool, about 20 mins, then chill in fridge.

3. Meanwhile, preheat oven to 475 degrees F. Add the carrots and the remaining 1 tbsp oil to a large bowl and toss to coat. Arrange the carrots in a single layer on 2 large rimmed baking sheets and roast until lightly caramelized, about 10-12 mins, 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.

Nutrition Info (per 1/2 cup serving):


105 calories, 4g fat, 33g carbohydrate, 5g fiber, 7g protein


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