Winter Pomegranate and Grain Salad
This vibrant and hearty winter salad combines seasonal vegetables, grains, and a tangy dressing for a colorful and delicious dish. Perfect for gatherings, meal prep, or as a side dish with warm soups, this salad improves in flavor the next day. Make extra dressing to enjoy throughout the week—it's a household favorite!
Servings: 4
Calories: 350kcal
Ingredients
Salad:
- 1 cup organic farro rinsed and cooked (see instructions for cooking tips)
- 1 whole butternut squash peeled and cut into 1-inch cubes (roasted ahead of time; air fry to reheat if serving the next day)
- 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)
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 your oven to 375°F. Peel and cut the butternut squash into 1-inch cubes.
- Spread on a baking sheet, drizzle with olive oil, and sprinkle with salt.
- Roast for 25–30 minutes, flipping halfway through. Allow the squash to cool on the baking sheet to crisp up slightly.
Cook the Farro:
- Cook farro according to package instructions. Alternatively, use an Instant Pot: combine farro with a 2:1 liquid ratio (e.g., bone broth or water) and cook on pressure for 7 minutes. Let sit for another 7 minutes before releasing pressure. Drain excess liquid if necessary. You may not need all the cooked farro for the salad.
Prepare the Pomegranate Arils:
- Cut the pomegranate in half and place it in a bowl of water. Gently separate the arils from the white pith, which will float to the surface. Scoop out the pith, then drain and set aside the arils.
Make the Dressing:
- In a small bowl, whisk together olive oil, apple cider vinegar, soy sauce, maple syrup, Dijon mustard, and miso.
- Season with salt and pepper to taste, adjusting ingredients as desired.
Prepare the Kale:
- Wash, de-stem, and finely chop the kale.
- Massage 1–2 tablespoons of the dressing into the kale to soften it and enhance the flavor before assembling the salad.
Assemble the Salad:
- In a large bowl, combine the massaged kale with radicchio and green onion (if using).
- Top with cooked farro, roasted butternut squash, and pomegranate arils.
- Serve with the remaining dressing on the side or drizzle over individual servings.
Notes
Make Ahead Tips: Roast the squash, cook the farro, and prep the pomegranate arils in advance for quicker assembly. Air fry the butternut squash to reheat if serving later.
Dressing: Double the dressing recipe to have extra for other salads or dishes during the week.
Variations: Grains: Substitute farro with quinoa, barley, or couscous.
Veggies: Add roasted sweet potatoes or beets for more color and flavor.
Nuts/Seeds: Sprinkle with toasted walnuts, almonds, or pumpkin seeds for added crunch.
Cheese: For a non-vegan option, add crumbled feta or goat cheese.
Dressing: Double the dressing recipe to have extra for other salads or dishes during the week.
Variations: Grains: Substitute farro with quinoa, barley, or couscous.
Veggies: Add roasted sweet potatoes or beets for more color and flavor.
Nuts/Seeds: Sprinkle with toasted walnuts, almonds, or pumpkin seeds for added crunch.
Cheese: For a non-vegan option, add crumbled feta or goat cheese.