Description
Discover the vibrant flavors of Winter Pomegranate and Grain Salad, a delightful dish that perfectly captures the essence of the season. This salad combines hearty grains, roasted butternut squash, and fresh pomegranate arils for a colorful and nutritious meal that’s as pleasing to the eyes as it is to the palate. Ideal for holiday gatherings or meal prep, this recipe ensures you can enjoy the deliciousness even days later. The tangy dressing elevates each bite, making it a fantastic accompaniment to cozy soups or a stand-alone main dish. With its nutrient-rich ingredients, this salad is not only visually striking but also packed with health benefits.
Ingredients
Scale
- 1 cup cooked farro
- 1 butternut squash (peeled and cubed)
- 2 bunches dino kale (washed and chopped)
- 1 whole pomegranate (arils removed)
- 4 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon soy sauce
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F. Toss cubed butternut squash with olive oil and salt on a baking sheet. Roast for 25-30 minutes until tender.
- Cook farro according to package instructions or use an Instant Pot for quicker results.
- Prepare pomegranate by halving it and submerging in water to separate arils from pith.
- In a bowl, whisk together olive oil, apple cider vinegar, soy sauce, salt, and pepper to make the dressing.
- Massage chopped kale with some dressing until softened.
- Combine kale, roasted squash, farro, and pomegranate in a large bowl; serve immediately or refrigerate for later.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: Seasonal
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 350
- Sugar: 8g
- Sodium: 230mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg