Winter Pomegranate and Grain Salad
This hearty and vibrant winter salad is packed with seasonal ingredients and tossed with a tangy, flavorful dressing. With roasted butternut squash, chewy farro, kale, and bright pomegranate arils, it’s perfect as a side dish or light meal. Great for meal prep or gatherings, and it tastes even better the next day!
Servings: 4
Calories: 350kcal
Ingredients
Salad:
- 1 cup organic farro rinsed and cooked
- 1 whole butternut squash peeled and cut into 1-inch cubes (roasted ahead of time; air fry to reheat if needed)
- 2 bunches organic dino kale washed, de-stemmed, and finely chopped
- 1 whole pomegranate arils removed
- 1 small radicchio finely chopped (optional)
- 1 green onion finely chopped (optional)
Dressing:
- 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
Instructions
Roast the Butternut Squash:
- Preheat the oven to 375°F. Peel and cube the butternut squash into 1-inch pieces.
- Spread the squash on a baking sheet, drizzle with olive oil, and season with salt.
- Roast for 25–30 minutes, flipping halfway through, until tender and golden. Allow it to cool on the baking sheet for a slight crisp.
Cook the Farro:
- Cook the farro according to the package instructions.
- For faster cooking, use an Instant Pot: add farro and liquid (water or broth) in a 2:1 ratio, cook on high pressure for 7 minutes, and let it sit for an additional 7 minutes before releasing pressure. Drain excess liquid.
Prepare the Pomegranate Arils:
- Cut the pomegranate in half and submerge it in a bowl of water. Loosen the arils from the pith, which will float to the surface. Scoop out the pith and drain the arils.
Make the Dressing:
- In a small bowl, whisk together olive oil, apple cider vinegar, soy sauce, maple syrup, Dijon mustard, and miso until smooth and emulsified. Adjust salt and pepper to taste.
Massage the Kale:
- Wash, de-stem, and finely chop the kale.
- Add 1–2 tablespoons of the dressing and massage the kale with your hands for 1–2 minutes to soften it.
Assemble the Salad:
- In a large serving bowl, combine the massaged kale with the radicchio and green onion (if using).
- Add the roasted butternut squash, cooked farro, and pomegranate arils on top.
- Serve the remaining dressing on the side or drizzle it over the salad before serving.
Notes
Make Ahead Tips: Roast the squash, cook the farro, and prepare the pomegranate arils in advance. Air fry the butternut squash for a quick reheat if serving the next day.
Dressing: Double the dressing recipe—it’s versatile and works well with other salads or roasted veggies.
Variations: Grains: Substitute farro with quinoa, barley, or couscous.
Veggies: Add roasted sweet potatoes, carrots, or beets.
Nuts/Seeds: Add toasted walnuts, sliced almonds, pumpkin seeds, or candied pecans for crunch.
Cheese: For a non-vegan option, crumble feta, goat cheese, or shaved parmesan over the salad.
Dressing: Double the dressing recipe—it’s versatile and works well with other salads or roasted veggies.
Variations: Grains: Substitute farro with quinoa, barley, or couscous.
Veggies: Add roasted sweet potatoes, carrots, or beets.
Nuts/Seeds: Add toasted walnuts, sliced almonds, pumpkin seeds, or candied pecans for crunch.
Cheese: For a non-vegan option, crumble feta, goat cheese, or shaved parmesan over the salad.