Winter Pomegranate and Grain Salad

This vibrant and satisfying Winter Pomegranate and Grain Salad is the perfect way to brighten up cold-weather meals. Combining sweet roasted butternut squash, chewy farro, and tart pomegranate arils, this salad delivers a harmonious blend of flavors and textures. Tossed with a tangy, umami-packed dressing, it’s a versatile dish suitable for meal prep, holiday feasts, or a healthy weeknight dinner.

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Why you’ll love it:

• Colorful and nutritious: A feast for the eyes and packed with vitamins, fiber, and whole grains.
• Easy to make ahead: Prep the ingredients in advance for quick assembly.
• Customizable: Swap ingredients to suit your tastes or dietary needs.

Preparation Phase

Essential Tools and Equipment

To prepare this salad with ease, have the following tools ready:

• Large baking sheet for roasting the squash
• Medium saucepan or Instant Pot for cooking farro
• Mixing bowls for the dressing and assembly
• Chef’s knife and cutting board for chopping vegetables and pomegranate
• Whisk to blend the dressing ingredients
• Optional: Air fryer for reheating roasted squash

Ingredient List

Organize your ingredients ahead of time to streamline the cooking process.

Salad:

• 1 cup organic farro, rinsed and cooked
• 1 whole butternut squash, peeled and cubed
• 2 bunches dino kale, washed, de-stemmed, and finely chopped
• 1 whole pomegranate, arils removed
• 1 small radicchio, finely chopped (optional)
• 1 green onion, finely chopped (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

Step-by-Step Directions

1. Roast the Butternut Squash

• Preheat your oven to 375°F.
• Peel and cube the butternut squash into 1-inch pieces.
• Spread the cubes evenly on a baking sheet, drizzle with olive oil, and season with salt.
• Roast for 25–30 minutes, flipping halfway through, until golden and tender.
• Tip: If making ahead, reheat the squash in an air fryer at 375°F for 3–5 minutes to restore crispness.

2. Cook the Farro

• Follow package instructions for stovetop preparation, ensuring the farro remains chewy.
• Instant Pot method: Combine farro with a 2:1 ratio of water or broth, and pressure cook for 7 minutes. Allow the pressure to release naturally for another 7 minutes, then drain any excess liquid.

3. Prepare the Pomegranate Arils

• Cut the pomegranate in half and submerge it in a bowl of water.
• Gently remove the seeds from the membrane. The arils will sink to the bottom, while the pith floats to the top. Scoop out the pith and drain the arils.

4. 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 the flavor by balancing the sweetness, tanginess, and umami to your liking.

5. Prep the Kale

• Wash, de-stem, and finely chop the dino kale.
• Place the kale in a mixing bowl and massage 1–2 tablespoons of the dressing into the leaves for 2–3 minutes. This step tenderizes the kale and enhances its flavor.

6. Assemble the Salad

• In a large bowl, combine the massaged kale, radicchio, and green onion (if using).
• Add the cooked farro, roasted butternut squash, and pomegranate arils.
• Drizzle the remaining dressing over the salad or serve it on the side for guests to add as they prefer.

Notes and Variations

Make Ahead Tips:

• Roast the squash, cook the farro, and prepare the pomegranate arils up to 2 days in advance. Store them separately in airtight containers in the fridge.
• Reheat the squash for a few minutes in an air fryer or oven before assembling.

Ingredient Variations:

• Grains: Substitute farro with quinoa, barley, or couscous for variety.
• Veggies: Add roasted sweet potatoes, carrots, or beets for more color.
• Nuts/Seeds: Sprinkle toasted walnuts, almonds, or pumpkin seeds for crunch.
• Cheese: For a non-vegan option, crumble feta or goat cheese over the salad.

Serving Suggestions

The Winter Pomegranate and Grain Salad is versatile and can be served in several ways. Whether you’re hosting a dinner party, preparing a quick weeknight meal, or packing it for lunch, this salad is a showstopper.

• As a Main Dish:
  • Pair with a hearty slice of sourdough bread or a warm bowl of soup for a complete, satisfying meal.
  • Add plant-based protein like chickpeas or roasted tofu for extra nutrition.
• As a Side Dish:
  • Serve alongside roasted chicken, grilled salmon, or a holiday roast for a vibrant contrast to richer dishes.
• As a Meal-Prep Option:
  • Prepare the components ahead of time and assemble fresh portions each day.
  • Keep the dressing separate until serving to maintain texture.
• Holiday or Potluck Ready:
  • This salad’s stunning presentation and unique flavors make it an ideal dish for gatherings or holiday spreads.

Common Mistakes to Avoid

1. Skipping the Kale Massage:
   • Massaging kale with a bit of dressing is essential for breaking down its tough texture. Don’t skip this step—it transforms the kale into a tender, flavorful base.
2. Overcooking Farro:
   • Farro should be chewy, not mushy. If using the stovetop method, check for doneness frequently. Drain excess liquid immediately to avoid overcooking.
3. Uneven Roasting of Squash:
   • Spread the squash cubes in a single layer on the baking sheet, ensuring even roasting. Crowding the pan causes steaming instead of caramelization.
4. Overdressing the Salad:
   • Dress lightly when assembling to avoid sogginess. Serve extra dressing on the side so everyone can adjust the flavor to their liking.
5. Using Pre-cut Butternut Squash Without Checking Freshness:
   • If you’re using pre-cut squash, ensure it’s fresh and not dried out, as this can affect the texture and flavor.

Side Dish Recommendations

Pair this salad with complementary dishes to round out your meal. Here are eight perfect side dish options:

1. Roasted Garlic Mashed Potatoes:
   • Creamy and comforting, these potatoes balance the freshness of the salad.
2. Sourdough Bread with Herb Butter:
   • A crusty loaf paired with herb-infused butter adds a rustic touch.
3. Roasted Brussels Sprouts with Balsamic Glaze:
   • Sweet and tangy sprouts mirror the flavors of the dressing beautifully.
4. Warm Wild Mushroom Soup:
   • The earthy richness of mushrooms complements the salad’s bright flavors.
5. Lemon Tahini Roasted Carrots:
   • Roasted carrots with a zesty tahini drizzle are an excellent side for this salad.
6. Crispy Baked Falafel:
   • These savory bites provide protein and texture, making the meal more filling.
7. Garlic Sautéed Broccolini:
   • A simple yet flavorful side that doesn’t overpower the salad.
8. Chickpea Fritters:
   • These crispy fritters pair well with the salad’s tender grains and tangy dressing.

Recipe Tips

Make your Winter Pomegranate and Grain Salad even better with these expert tips:

• Balance Flavors:
  • Taste the dressing and adjust to your preferences. Add a splash of apple cider vinegar for extra tang or a touch of maple syrup for more sweetness.
• Switch Grains:
  • If farro isn’t your favorite or you need a gluten-free option, try quinoa, barley, millet, or even wild rice for a unique twist.
• Boost Crunch:
  • Sprinkle toasted nuts or seeds (walnuts, almonds, or pumpkin seeds) over the salad just before serving for extra texture and flavor.
• Add Fresh Herbs:
  • Fresh parsley, cilantro, or mint can brighten the salad and add complexity.
• Cheese Lovers:
  • If you’re not keeping it vegan, crumble feta or goat cheese for added creaminess and tang.

Storage and Reheating Instructions

• Storage:
  • Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate to maintain the salad’s crispness.
  • If pre-mixed, the kale will hold up well due to its sturdiness, but the squash may soften over time.
• Reheating:
  • Reheat the roasted butternut squash separately in an oven or air fryer at 375°F for 3–5 minutes to restore its crisp edges.
  • Farro can be warmed on the stovetop or in the microwave with a splash of water or broth to prevent drying out.
• Make-Ahead Tips:
  • Prep all components in advance: roast the squash, cook the farro, and separate the pomegranate arils up to 2 days ahead.
  • Assemble just before serving for the freshest taste and texture.

FAQs

1. Can I make this salad gluten-free?
Absolutely! Replace farro with gluten-free grains like quinoa, millet, or rice.

2. How do I make the dressing lighter?
Reduce the olive oil by half and add a splash of water or lemon juice to maintain the consistency and flavor.

3. Can I freeze this salad?
Freezing isn’t recommended, as the roasted squash and kale will lose their texture. It’s best enjoyed fresh or within a few days of preparation.

4. What’s the best way to remove pomegranate arils?
Submerge a halved pomegranate in a bowl of water and gently break apart the seeds with your fingers. The arils sink while the white pith floats, making it easy to separate them.

5. How can I add more protein to the salad?
For added protein, toss in roasted chickpeas, grilled chicken, roasted tofu, or even boiled eggs.

6. Can I use pre-packaged pomegranate seeds?
Yes! Pre-packaged seeds save time. Just ensure they’re fresh and juicy for the best flavor.

7. What’s a good substitute for kale?
If you’re not a fan of kale, use spinach, arugula, or mixed greens as a base.

8. Can I make the dressing ahead of time?
Yes, the dressing can be prepared up to a week in advance. Store it in an airtight container in the refrigerator and shake well before using.

Conclusion

The Winter Pomegranate and Grain Salad is a true celebration of seasonal ingredients, offering a balance of sweet, savory, and tangy flavors in every bite. Its vibrant presentation and hearty texture make it an ideal choice for everything from festive gatherings to cozy weeknight dinners.

By following the preparation tips, serving suggestions, and variations outlined here, you can customize this salad to suit your preferences and dietary needs. Whether you’re cooking for yourself or entertaining a crowd, this dish is sure to impress.

Enjoy this nutrient-packed, flavor-filled salad—it’s bound to become a staple in your recipe rotation!

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Winter Pomegranate and Grain Salad

This vibrant and hearty winter salad is packed with seasonal vegetables, grains, and a tangy, flavorful dressing. Perfect for parties, meal prep, or as a side dish alongside warm soups, this salad gets even better the next day. Double the dressing for use throughout the week—it’s a family favorite!

Prep Time20 minutes mins

Cook Time40 minutes mins

Total Time1 hour hr

Course: Salad

Cuisine: seasonal, vegan

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 your oven to 375°F. Peel and cube the butternut squash into 1-inch pieces. Spread them on a baking sheet, drizzle with olive oil, and sprinkle with salt. Roast for 25–30 minutes, flipping halfway through. Allow the squash to sit on the pan after roasting to crisp up.

Cook the Farro:

• Cook farro according to the package instructions. For faster cooking, use an Instant Pot: combine farro with a 2:1 ratio of liquid (e.g., bone broth) and cook on pressure for 7 minutes, then let sit for another 7 minutes. Drain excess liquid if necessary. 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 or ingredients to your preference.

Prepare the Kale:

• Wash, de-stem, and finely chop the kale. Massage 1–2 tablespoons of the dressing into the kale to soften it and break it down before assembling the salad.

Assemble the Salad:

• In a large bowl, combine 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. Air fry the butternut squash if reheating.

Dressing: Feel free to double the dressing recipe—it’s great to have on hand for other salads during the week.

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.