Description
Winter Pomegranate and Grain Salad is a vibrant and nutritious dish that captures the essence of the season. This delightful salad combines roasted butternut squash, hearty farro, and fresh kale, all topped with jewel-like pomegranate arils. It’s perfect for festive gatherings or as a healthy meal prep option. Each bite delivers a burst of flavor and texture, making it not only visually appealing but also satisfying. With its versatility, you can enjoy this salad as a main course, side dish, or easy lunch throughout the week. Prepare it ahead of time to let the flavors meld together, enhancing its deliciousness even further.
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
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Preheat the oven to 375°F. Cube the butternut squash and roast on a baking sheet for 25-30 minutes until caramelized.
- Cook farro according to package instructions or use an Instant Pot for quicker results.
- Halve the pomegranate over water to remove arils easily.
- Whisk together dressing ingredients until well combined.
- Massage chopped kale with a bit of dressing to soften it.
- In a large bowl, combine kale, cooked farro, roasted squash, and pomegranate arils. Serve with remaining dressing on the side.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 310
- Sugar: 8g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg