Description
This vibrant Winter Pomegranate and Grain Salad is a celebration of seasonal ingredients that not only tantalizes the taste buds but also nourishes the body. Featuring a delightful mix of roasted butternut squash, hearty farro, and fresh kale, this salad bursts with flavor and texture in every bite. The zesty dressing, made with miso and maple syrup, ties everything together beautifully. Perfect for festive gatherings or as a nutritious meal prep option, this salad is sure to impress your family and friends. Serve it alongside warm soups, grilled proteins, or enjoy it as a satisfying stand-alone dish.
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 maple syrup
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F. Peel and cube butternut squash. Toss with olive oil and salt on a baking sheet. Roast for 25–30 minutes, flipping halfway until golden.
- Cook farro according to package instructions (or use an Instant Pot for quicker results).
- Halve the pomegranate over water to catch arils; separate seeds from pith.
- Whisk together dressing ingredients: olive oil, apple cider vinegar, maple syrup, salt, and pepper.
- Wash and de-stem kale; massage with some dressing until softened.
- In a large bowl, combine massaged kale with roasted squash, cooked farro, pomegranate arils, and remaining dressing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 10g
- Sodium: 230mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg