Winter Pomegranate and Grain Salad

This Winter Pomegranate and Grain Salad is a vibrant and hearty dish that perfectly balances textures and flavors. Featuring nutty farro, roasted butternut squash, crisp kale, and juicy pomegranate arils, this salad is tossed in a tangy miso dressing that enhances its depth of flavor. It is not only visually stunning but also packed with nutrients, making it an excellent choice for gatherings, meal prep, or as a satisfying side dish.

The best part? The flavors deepen overnight, making leftovers even more delicious. Plus, the dressing can be doubled and used throughout the week for an easy flavor boost in other meals.

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Why You’ll Love This Recipe

• Nutrient-Dense: Loaded with fiber, antioxidants, and plant-based protein.
• Meal-Prep Friendly: Ingredients can be prepared in advance for quick assembly.
• Versatile: Swap out grains, add nuts or seeds, or include cheese for a non-vegan version.
• Seasonal & Festive: Perfect for winter gatherings, holiday tables, or cozy weeknight dinners.

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Preparation Phase & Tools to Use

Essential Tools and Equipment

• Chef’s knife & cutting board – For chopping squash, kale, and pomegranate.
• Vegetable peeler – To remove butternut squash skin.
• Large mixing bowls – For tossing and assembling the salad.
• Baking sheet – To roast the butternut squash.
• Parchment paper – Helps prevent sticking when roasting.
• Instant Pot or saucepan – To cook the farro efficiently.
• Whisk or small jar with lid – For mixing the dressing ingredients.

Preparation Tips

• Roasting the Squash Ahead: Roast the butternut squash a day in advance and store it in an airtight container. Reheat in an air fryer or oven for the best texture.
• Cooking Farro: Use broth instead of water for added flavor. Instant Pot preparation speeds up cooking time significantly.
• Pomegranate Aril Removal: Submerge the pomegranate halves in a bowl of water and gently separate the arils to avoid mess.

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Ingredients

For the Salad:

• 1 cup organic farro, rinsed and cooked
• 1 whole butternut squash, peeled and cut into 1-inch cubes
• 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 (green and white parts, optional)

For the 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

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Step-by-Step Instructions

Step 1: Roast the Butternut Squash

1. Preheat the oven to 375°F (190°C).
2. Peel and cut the butternut squash into 1-inch cubes.
3. Spread the cubes on a baking sheet lined with parchment paper.
4. Drizzle with olive oil and sprinkle with salt. Toss to coat evenly.
5. Roast for 25–30 minutes, flipping halfway through for even caramelization.
6. Allow the squash to cool slightly to crisp up before assembling the salad.

Step 2: Cook the Farro

1. Rinse 1 cup of farro under cold water.
2. Cook according to package instructions, or use an Instant Pot:
   • Combine farro with 2 cups liquid (water or broth).
   • Cook on high pressure for 7 minutes, then allow natural release for 7 minutes.
   • Drain any excess liquid if needed.
3. Let the farro cool slightly before adding to the salad.

Step 3: Prepare the Pomegranate Arils

1. Cut the pomegranate in half.
2. Submerge it in a bowl of water to prevent splattering.
3. Gently separate the arils from the white pith.
4. The pith will float—scoop it out, then drain and set aside the arils.

Step 4: Make the Dressing

1. In a small bowl, whisk together:
   • Olive oil
   • Apple cider vinegar
   • Soy sauce
   • Maple syrup
   • Dijon mustard
   • Miso
2. Season with salt and pepper to taste.
3. Taste and adjust the flavors as desired.

Step 5: Prepare the Kale

1. Wash, de-stem, and finely chop dino kale.
2. Place the kale in a large bowl.
3. Massage 1–2 tablespoons of the dressing into the kale with your hands to soften it and enhance the flavor.

Step 6: Assemble the Salad

1. In a large mixing bowl, combine:
   • Massaged kale
   • Chopped radicchio and green onion (if using)
   • Cooked farro
   • Roasted butternut squash
   • Pomegranate arils
2. Drizzle with the remaining dressing or serve it on the side.
3. Toss gently and serve immediately.

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Notes and Variations

Make-Ahead Tips

• Roast butternut squash up to 3 days in advance and store in an airtight container.
• Cook farro ahead of time and refrigerate for easy assembly.
• Pomegranate arils can be prepped and stored for up to 4 days in the fridge.

Dressing Tip

• Double the dressing recipe to use throughout the week. It pairs well with grain bowls and roasted vegetables.

Variations

• Grain Substitutions: Use quinoa, barley, or couscous instead of farro.
• Extra Veggies: Add roasted sweet potatoes or beets for more flavor.
• Crunch Factor: Sprinkle with toasted walnuts, almonds, or pumpkin seeds.
• Cheese Option: For a non-vegan version, add crumbled feta or goat cheese.

Best Ways to Serve This Salad

• As a Main Course – Enjoy it as a hearty plant-based meal with added protein such as chickpeas or tofu.
• As a Side Dish – Complements roasted meats, stews, and soups.
• Meal Prep Lunch – Stays fresh for days, making it perfect for a grab-and-go option.
• Holiday Gathering Dish – A festive and colorful addition to any winter celebration.

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Common Mistakes to Avoid & How to Perfect the Recipe

1. Skipping the Massaging Step for Kale

• Massaging the kale with dressing softens it and removes bitterness. Skipping this step may result in tough, fibrous leaves.

2. Overcooking the Butternut Squash

• Roasting at too high a temperature or for too long can make the squash mushy. Keep an eye on it and ensure even caramelization.

3. Not Rinsing the Farro Before Cooking

• Rinsing removes excess starch and prevents a gummy texture.

4. Using Too Much Dressing at Once

• Farro and kale absorb liquid over time, so it’s best to dress lightly before serving and add more if needed.

5. Not Letting the Flavors Develop

• This salad tastes better after sitting for 30 minutes, allowing the ingredients to meld. If time allows, prepare it ahead.

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Side Dish Recommendations

Pairing this salad with complementary sides enhances the meal. Here are eight excellent options:

1. Lentil Soup – A warm and hearty soup balances the cold, crisp textures of the salad.
2. Roasted Brussels Sprouts – Adds another layer of caramelized, nutty flavors.
3. Whole-Grain Bread with Hummus – A great way to make the meal more filling.
4. Stuffed Sweet Potatoes – A nutrient-packed pairing that complements the sweetness of the pomegranate.
5. Grilled Portobello Mushrooms – Brings umami richness to balance the fresh ingredients.
6. Warm Quinoa Pilaf – A protein-rich option that blends well with the salad flavors.
7. Garlic Roasted Chickpeas – Adds crunch and an extra protein boost.
8. Butternut Squash Soup – Matches the flavors in the salad while adding creaminess.

Recipe Tips for the Best Results

• Prepare Ingredients in Advance – Roasting the squash and cooking the farro ahead of time makes assembling this salad quick and easy.
• Use Fresh Pomegranate Arils – While pre-packaged arils save time, fresh ones have a brighter flavor and better texture.
• Adjust the Dressing to Taste – If you prefer a tangier dressing, add more apple cider vinegar. For extra umami, increase the miso.
• Let the Salad Rest Before Serving – Allowing it to sit for 30 minutes enhances the flavors.

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Storage and Reheating Instructions

How to Store Leftovers

• Refrigeration: Store the salad in an airtight container in the refrigerator for up to 3 days.
• Dressing Storage: Keep any extra dressing in a sealed jar for up to 1 week in the fridge. Shake before using.

Can This Salad Be Made Ahead?

• Yes, but keep the dressing separate until serving to prevent the kale from becoming too soft.
• If serving later, store the butternut squash separately and reheat before adding it to the salad.

How to Reheat Butternut Squash

• Air Fryer: Reheat at 350°F for 5 minutes for a crispy texture.
• Oven: Warm at 375°F for 10 minutes until heated through.
• Microwave: Use short bursts of 30 seconds, stirring between each, though this may soften the squash.

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FAQs

Can I substitute farro with another grain?

Yes. Quinoa, barley, bulgur, or couscous work well as substitutes.

Is this salad gluten-free?

No, farro contains gluten. To make it gluten-free, replace farro with quinoa or brown rice.

Can I use baby kale instead of dino kale?

Yes, but baby kale is more tender and does not need to be massaged before use.

What can I use instead of pomegranate?

Dried cranberries or chopped apples add a similar sweet and tart contrast.

Is this salad best served warm or cold?

It can be enjoyed either way. For a warm salad, reheat the farro and squash before serving.

Can I add protein to this salad?

Yes. Chickpeas, tofu, grilled chicken, or nuts like almonds or walnuts make great additions.

Does the dressing keep well?

Yes. Store it in the fridge for up to one week. Shake before using.

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Conclusion

This Winter Pomegranate and Grain Salad is a nutritious, flavorful, and versatile dish perfect for any winter meal. With its vibrant colors, hearty grains, and tangy dressing, it makes a great side dish or a satisfying main course. By following the preparation tips and variations, you can customize the salad to your preference and dietary needs.

Whether you are making it for meal prep, a holiday gathering, or a cozy weeknight dinner, this salad is sure to impress. Enjoy its fresh flavors, and don’t forget to save extra dressing for later meals.