RECIPE: Freekeh Fruit Salad with Cinnamon Cider Vinaigrette - CulinArt Group

Eat Well Blog

RECIPE: Freekeh Fruit Salad with Cinnamon Cider Vinaigrette

A fruit salad with grains, who would have thought? To go along with our Wellness Wednesday theme Whole Grain Goodness and National Cholesterol Month – here is a recipe that highlights grains in a different way. This simple, sweet, and refreshing recipe has fiber, protein, and tastes delicious!

Freekeh Fruit Salad with Cinnamon Cider Vinaigrette

Makes 8 servings

Serving Size: ½ cup



  • 1 cup Freekeh, cooked
  • ½ cup Quinoa, cooked
  • 9 oz Orange segments, fresh
  • 1 cup Blueberries, fresh
  • ½ cup Pineapple, fresh, diced

Cinnamon Cider Vinaigrette

  • 1 Tbsp Apple cider vinegar
  • 1/8 tsp Ground cinnamon
  • 1/8 tsp Ground nutmeg
  • 1/8 tsp Salt
  • 1 tsp Ginger root, fresh, grated
  • 1 Tbsp Orange juice
  • ½ tsp Dark brown sugar
  • 1 Tbsp Canola oil


  1. Prepare Grains: Cook Freekeh and Quinoa according to package instructions – overcook slightly so they are tender when cold.
  2. Prepare Cinnamon Cider Vinaigrette: Whisk all ingredients together. Refrigerate until ready to serve.
  3. To Serve: Toss together Freekeh, Quinoa, Fruit, and Dressing.
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  • September 18, 2019


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“What a wonderful dinner we had tonight for our international families. The food was delicious and well presented as well.”

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“The dinner I had tonight at Forman was not only the best meal I have had at Forman in the entire time I have been here, it was the best meal I can remember having anywhere in a long time. [It] was a restaurant quality meal, and it added to the enjoyment that the two young ladies serving me could not have been more charming. What an energizing way to finish a weekend eating a dinner like that.”

“I hope you do the food service in heaven.”

“Thank you for including me today in the food waste demonstration/[chef competition] and flattering me with the role of “judge.” I will proudly don the [Stop Food Waste Day] apron the next time I plan an “event” in our own kitchen. I think this is a very worthwhile cause and the statistics you read off are staggering. They, alone, can intimidate a home chef, let alone be the “driver’ for a professional one.”

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