Description
Enjoy the festive season with this vibrant Winter Pomegranate and Grain Salad, a delightful blend of seasonal ingredients that brings together colors, flavors, and nutrition. Featuring roasted butternut squash, hearty farro, fresh kale, and juicy pomegranate arils, this salad is not only visually stunning but also packed with essential vitamins and minerals. Perfect for gatherings or as a nourishing meal prep option, it pairs beautifully with cozy winter dishes. The tangy dressing enhances every bite, making it an unforgettable addition to your holiday table or a refreshing lunch throughout the week.
Ingredients
Scale
- 1 cup cooked organic farro
- 1 butternut squash, cubed
- 2 bunches dino kale
- 1 whole pomegranate
- 4 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup
- 1–2 teaspoons Dijon mustard
- 1 tablespoon miso
- Salt and pepper to taste
- Optional: 1 small radicchio, finely chopped
- Optional: 1 green onion, finely chopped (green and white parts)
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Preheat oven to 375°F. Toss cubed butternut squash with olive oil and salt on a baking sheet; roast for 25–30 minutes.
- Cook farro according to package instructions or in an Instant Pot (7 minutes under pressure).
- Prepare pomegranate arils by cutting the fruit in half underwater.
- Whisk together dressing ingredients: olive oil, apple cider vinegar, soy sauce, maple syrup, Dijon mustard, and miso.
- Massage chopped kale with some dressing.
- In a bowl, combine kale with radicchio (optional), green onion (optional), roasted squash, farro, and pomegranate arils.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: Seasonal
Nutrition
- Serving Size: 1 cup (around 250g)
- Calories: 350
- Sugar: 8g
- Sodium: 230mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg