Winter Pomegranate and Grain Salad

Delight in the vibrant flavors of our Winter Pomegranate and Grain Salad, a seasonal dish that combines the earthiness of roasted butternut squash with the pop of fresh pomegranate arils. This colorful salad is not just visually appealing; it's also nutrient-dense, packed with grains, greens, and healthy fats. Perfect for festive gatherings or as a nutritious side dish alongside your favorite winter soups, this salad gets even better after a day in the fridge. With its tangy homemade dressing and versatile ingredients, you can easily customize it to suit your taste preferences. Enjoy this wholesome salad at any occasion and impress your family and friends!

Prep Time20 mins

Cook Time30 mins

Total Time50 mins

Course: Sides Cuisine: American Keyword: For added protein, top with grilled chicken or chickpeas. Experiment with different grains like quinoa or barley for variety. Servings: Serves 4 Calories: 280kcal Author: Tisha

Ingredients

1 cup organic farro
1 whole butternut squash
2 bunches organic dino kale
1 whole pomegranate
1 small radicchio, finely chopped (optional)
1 green onion, finely chopped (green and white parts optional)
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. Peel and cube the butternut squash into 1-inch pieces, drizzle with olive oil, sprinkle with salt, and roast for 25–30 minutes until tender.
Cook farro according to package instructions or in an Instant Pot for quicker results.
Prepare pomegranate arils by cutting the fruit in half over water to separate seeds from pith.
Whisk together dressing ingredients: olive oil, apple cider vinegar, soy sauce, maple syrup, Dijon mustard, miso, salt, and pepper.
Wash and finely chop kale; massage with dressing until softened.
In a large bowl, combine kale with radicchio (if using), green onion (if using), farro, roasted squash cubes, and pomegranate arils.

Nutrition