Description

Indulge in the warmth of winter with this vibrant Winter Pomegranate and Grain Salad. Featuring a delightful combination of roasted butternut squash, nutty farro, and zesty pomegranate arils, this salad is not only visually stunning but also packed with nutrients. Perfect as a festive side dish for gatherings or a wholesome meal prep option, this salad can be enjoyed on its own or alongside grilled proteins for added richness. Best of all, it gets even tastier the next day, making it an ideal choice for meal planning.

Ingredients

Scale

1 cup cooked organic farro
1 butternut squash, cubed
2 bunches dino kale, chopped
1 whole pomegranate, arils removed
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
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 until tender.
Cook farro according to package instructions or using an Instant Pot (2:1 liquid ratio).
Prepare pomegranate arils by submerging in water; separate seeds from pith.
Whisk dressing ingredients together: olive oil, vinegar, soy sauce, maple syrup, Dijon mustard.
Massage chopped kale with some dressing until softened.
In a large bowl, combine kale, roasted squash, farro, and pomegranate arils.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Salad
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 cup (200g)
Calories: 320
Sugar: 8g
Sodium: 250mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 10g
Protein: 8g
Cholesterol: 0mg

Keywords: Customize your grains by swapping farro with quinoa or barley. Add toasted nuts or seeds for extra crunch right before serving.