Cook freekeh according to package directions. Set aside to cool to room temperature, or place in the fridge to cool overnight.
In a large bowl, combine cooled freekeh, strawberries, pistachios, and goat cheese.
In a small bowl, whisk together the brown mustard and apple juice. Stream in the olive oil while whisking. Season with salt and pepper to taste, then add to the salad. Toss to combine. Serve immediately or cover and store in the refrigerator for 2-3 days.
Notes
For a gluten-free salad, replace the freekeh with 3 cups (cooked) your favorite gluten-free alternative, such as brown rice or quinoa.Approximately 5 cups of salad