Description
Indulge in the vibrant flavors of our Winter Pomegranate and Grain Salad, a delightful medley that celebrates seasonal produce. This visually stunning salad features roasted butternut squash, tangy pomegranate arils, and nutrient-packed kale, all drizzled with a zesty homemade dressing. Perfect for holiday gatherings, meal prep, or as a nutritious side dish to complement warm soups, this salad not only nourishes the body but also pleases the eyes. Letting it rest overnight enhances its taste, making it an even more irresistible treat.
Ingredients
Scale
- 1 cup organic farro
- 1 whole butternut squash
- 2 bunches organic dino kale
- 1 whole pomegranate
- 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
- 1 small radicchio, finely chopped (optional)
- 1 green onion, finely chopped (optional)
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Preheat the oven to 375°F. Cube the butternut squash, toss with olive oil and salt on a baking sheet, and roast for 25–30 minutes until tender.
- Cook the farro according to package instructions or use an Instant Pot for quicker results.
- Prepare pomegranate arils by soaking the halved fruit in water and separating seeds from pith.
- Whisk together ingredients for the dressing in a small bowl.
- Massage chopped kale with dressing to soften. Combine all salad components in a mixing bowl and serve.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: Seasonal
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 6g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg