Description
This Winter Pomegranate and Grain Salad is a celebration of seasonal flavors, making it a perfect addition to your winter meals. With its beautiful blend of hearty farro, roasted butternut squash, and vibrant pomegranate arils, this salad not only pleases the palate but also nourishes the body with essential nutrients. Each bite delivers a satisfying combination of textures and tastes, enhanced by a tangy dressing that ties everything together. Ideal for festive gatherings or meal prep, this colorful dish can be enjoyed as a main course or side dish, showcasing versatility in every serving.
Ingredients
Scale
- 1 cup organic farro
- 1 butternut squash (peeled and cubed)
- 2 bunches organic dino kale (chopped)
- 1 whole pomegranate (arils removed)
- 4 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F. Toss butternut squash cubes with olive oil, salt, and roast for 25–30 minutes.
- Cook farro according to package instructions; drain excess liquid.
- Prepare pomegranate by cutting in half over water and separating arils from pith.
- Make dressing by whisking olive oil, apple cider vinegar, salt, and pepper in a bowl.
- Massage chopped kale with a bit of dressing until softened.
- Combine kale, roasted squash, farro, and pomegranate arils in a large bowl; drizzle with remaining dressing before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Baking
- Cuisine: Seasonal
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg