Description
Discover the vibrant and nutritious Winter Pomegranate and Grain Salad, a delightful dish that brings together the season’s best flavors. This salad features roasted butternut squash, fresh kale, and juicy pomegranate arils, creating a colorful medley that is both visually appealing and packed with nutrients. Perfect for festive gatherings or as a hearty meal prep option, this salad is versatile enough to serve as a main course or side dish. With a zesty dressing that enhances every ingredient, you’ll enjoy a refreshing eating experience that gets better over time.
Ingredients
Scale
- 1 cup cooked farro
- 1 whole 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 in an Instant Pot (2:1 liquid ratio; cook under pressure for 7 minutes).
- Prepare pomegranate arils by submerging half-cut fruit in water and gently separating seeds.
- Whisk together dressing ingredients in a small bowl.
- Massage kale with 1–2 tablespoons of dressing to soften it.
- In a large bowl, combine massaged kale, farro, roasted squash, and pomegranate arils. Drizzle with remaining dressing before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 0mg