Winter Pomegranate and Grain Salad
This vibrant and hearty winter salad is packed with seasonal vegetables, wholesome grains, and a tangy, flavorful dressing. Perfect for gatherings, meal prep, or as a side dish with warm soups, it tastes even better the next day. Double the dressing for extra use throughout the week—it's a family 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 the oven to 375°F. Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, and sprinkle with salt. Roast for 25–30 minutes, flipping halfway through. Let the squash sit on the pan after roasting to crisp up.
Cook the Farro:
- Cook farro according to package instructions. For faster cooking, use an Instant Pot: combine farro with a 2:1 ratio of liquid (such as bone broth), pressure cook for 7 minutes, then let it sit for another 7 minutes. Drain excess liquid if needed. 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 seeds from the white pith, which will float to the top. 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. Add salt and pepper to taste. Adjust seasoning as needed.
Prepare the Kale:
- Wash, de-stem, and finely chop the kale. Massage 1–2 tablespoons of the dressing into the kale to soften it before assembling the salad.
Assemble the Salad:
- In a large bowl, mix the massaged kale with the 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 quick assembly.
If reheating the butternut squash, use an air fryer for best results.
Variations:
Grains: Swap farro for quinoa, barley, or couscous.
Veggies: Add roasted sweet potatoes or beets for extra color.
Nuts/Seeds: Top with toasted walnuts, almonds, or pumpkin seeds for added crunch.
Cheese: For a non-vegan option, crumble feta or goat cheese over the salad.