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Freekeh Salad with Swiss Chard, Red Grapes, and Hazelnuts

A winter salad that pairs nicely with a Sauvignon Blanc or Pinot Noir
Course Salad
Servings 4
Author adapted from "Six Seasons, A New Way with Vegetables" by Joshua McFadden


  • 1 cup freekeh
  • 1 dried bay leaf
  • 2 cloves garlic, peeled and minced
  • 1 bunch Swiss Chard,ribs cut out and cut into bite size pieces, leaves sliced into 1-inch wide slices
  • 2 cups red grapes, halved
  • 1/2 cup toasted hazelnuts, roughly chopped
  • 4 scallions, sliced at an angle, soaked in ice water for 20 minutes, drained and dried
  • 1.5 + oz. extra virgin olive oil, plus more for cooked freekeh and sautéing swiss chard
  • 1.5 oz. red wine vinegar
  • 2 pinches Piment d' Espelette


  • In a medium sauce pan, add the freekeh, and water to cover the freekeh by 2 inches. Bring to a boil and then add 1 teaspoon Kosher salt and 1 dried bay leaf. Reduce the heat to low and cover pot. Simmer for about 20 minutes. The freekeh is done when it is chewy but not crunchy. Taste for salt.
  • Drain the freekeh and cool, spread out on a baking sheet. Add a good pour of extra virgin olive oil. Set aside.
  • In a large frying pan over medium high heat add about one tablespoon + of extra virgin olive oil. Sauté minced garlic for about 1 minutes and then add  swiss chard ribs and continue to sauté for about 3-4 minutes. Add the swiss chard leaves sautéing for another 2-3 minutes, until leaves are wilted. Cool.
  • In a large bowl combine sautéed swiss chard and freekeh. Add the grapes, hazelnuts, and scallions. Stir to combine. Add 1.5 oz. of red wine vinegar, salt, and pepper, and pigment d' espelette. Stir again to combine. Adjust for seasoning and add 1.5 oz. of extra virgin olive oil and stir. Let the salad sit at room temperature for 15 minutes for flavors to mingle.