Cozy Winter Pomegranate and Grain Salad Recipe for Cold Days

Crafting a winter pomegranate and grain salad brings unexpected bursts of vibrant flavor to cold season dining.

Jewel-like seeds sparkle against hearty quinoa, creating a stunning plate of contrasts.

Nutty grains mingle with sweet-tart ruby clusters, promising a nutritious meal that feels both comforting and light.

Mediterranean influences shine through this simple yet sophisticated combination.

Crunchy textures and bright colors make each bite a delightful surprise.

Rich with antioxidants and satisfying protein, this salad transforms everyday ingredients into something extraordinary.

You’ll want to savor every colorful forkful and share this delectable creation with everyone around your table.

Winter Pomegranate And Grain Salad Q&A

• Is farro a healthy grain?

Farro is a nutrient-dense ancient grain packed with fiber, protein, and essential minerals like magnesium and iron. It’s lower in gluten compared to wheat and provides sustained energy.

• How do I remove pomegranate seeds easily?

Submerge the pomegranate half in water while gently separating arils. The white pith will float, making seed extraction clean and mess-free. This method prevents juice splattering and makes the process simple.

• Can I substitute farro with another grain?

Quinoa or brown rice work well as alternatives. They offer similar nutritional profiles and textures. Just adjust cooking times and liquid ratios according to the specific grain’s requirements.

Why You’ll Want Winter Pomegranate And Grain Salad

• Craft Seasonal Nutrition: Pack a powerful punch of winter nutrients with roasted butternut squash, hearty farro, and vibrant pomegranate arils that deliver antioxidants and robust flavors.
• Customize Your Comfort: Easily adapt this salad by swapping ingredients or adjusting dressing proportions, making it perfect for diverse dietary preferences and taste buds.
• Master Complex Flavors: Experience a sophisticated blend of sweet, tangy, and umami notes through the carefully balanced maple syrup, miso, and apple cider vinegar dressing that elevates the entire dish.
• Simplify Healthy Eating: Create a nutrient-dense meal with minimal cooking steps, transforming basic ingredients into a restaurant-quality salad that feels both nourishing and indulgent.

Winter Pomegranate And Grain Salad Ingredient List

• Butternut Squash: A sweet and nutty winter vegetable that provides a hearty base for the salad.
• Farro: A nutritious ancient grain that adds a chewy texture and wholesome flavor to the dish.
• Pomegranate Arils: Bright red jewel-like seeds that bring a burst of sweet-tart flavor and vibrant color.
• Kale: A nutrient-dense leafy green that creates a robust foundation for the salad.
• Radicchio: A slightly bitter chicory that adds a beautiful purple color and complex flavor.

• Olive Oil, Apple Cider Vinegar, Soy Sauce, Maple Syrup: A balanced combination that creates a complex and harmonious dressing.
• Dijon Mustard, Miso: Ingredients that provide depth and umami to the dressing.

• Green Onion: An optional ingredient that adds a mild, fresh onion flavor.
• Salt, Pepper: Essential seasonings that enhance the overall taste of the salad.

Winter Pomegranate And Grain Salad Made Easy

Step 1: Prepare Butternut Squash

Preheat the oven to 375°F. Carefully cut the butternut squash into uniform cubes, ensuring each piece is roughly 1 inch in size. Spread the cubes evenly on a baking sheet, drizzle with olive oil, and sprinkle with salt for added flavor.

Step 2: Roast Squash

Place the baking sheet in the preheated oven. Roast the squash for 25-30 minutes, using a spatula to flip the cubes halfway through cooking. Once done, let the squash cool on the baking sheet to develop a slight crispy exterior.

Step 3: Cook Farro

• Stovetop: Follow package instructions
• Instant Pot
• Combine farro with liquid (bone broth or water)
• Cook on pressure for 7 minutes
• Allow to sit for additional 7 minutes
• Release pressure and drain excess liquid

Step 4: Seed Pomegranate

Fill a medium bowl with water. Carefully split the pomegranate in half. Submerge one half in the water and gently separate the arils from the white pith. The arils will sink while the pith floats. Remove the floating pith and drain the arils.

Step 5: Create Dressing

• Olive oil
• Apple cider vinegar
• Soy sauce
• Maple syrup
• Dijon mustard
• Miso

Season with salt and pepper, adjusting to taste.

Step 6: Prepare Kale

Wash the kale thoroughly. Remove stems and finely chop the leaves. Massage 1-2 tablespoons of prepared dressing into the kale to soften and enhance its flavor.

Step 7: Assemble Salad

• Massaged kale
• Radicchio
• Green onions (optional)

• Cooked farro
• Roasted butternut squash
• Pomegranate arils

Step 8: Serve and Enjoy

Drizzle additional dressing over individual servings or serve dressing on the side for people to add as desired.

Winter Pomegranate And Grain Salad Handy Tips

• Select High-Quality Ingredients: Choose fresh, firm butternut squash and vibrant pomegranate for the best flavor and texture in your salad.
• Prep Pomegranate Like a Pro: Remove arils underwater to prevent messy stains and easily separate seeds from the white membrane.
• Massage Kale for Tenderness: Gently work dressing into kale leaves to break down tough fibers, making them softer and more palatable.
• Master Farro Cooking: Use bone broth instead of water for an extra flavor boost, and cook precisely to maintain a perfect al dente texture.
• Balance Dressing Flavors: Taste and adjust the vinaigrette, allowing miso and maple syrup to create a harmonious sweet-tangy profile that complements the hearty grains and roasted squash.

Ways To Switch Up Winter Pomegranate And Grain Salad

• Quinoa Power Bowl: Replace farro with protein-packed quinoa for a gluten-free alternative that maintains similar texture and nutritional profile.
• Wild Rice Winter Salad: Substitute farro with hearty wild rice, adding a nutty flavor and chewy consistency to the winter salad.
• Barley Harvest Blend: Use pearl barley instead of farro, creating a rustic and robust grain base with excellent nutrient density.
• Millet Mediterranean Mix: Incorporate millet as a lighter, more delicate grain option that complements the winter vegetables and pomegranate arils.

• Vegan Friendly Version: Ensure all ingredients are plant-based and replace miso with nutritional yeast for umami flavor.

Perfect Sides For Winter Pomegranate And Grain Salad

• Pair with Bold Red Wine: Select a robust Syrah or Grenache with deep fruit notes that complement the winter squash and pomegranate, creating a harmonious flavor profile that elevates the salad's complexity.
• Enhance with Creamy Goat Cheese: Crumble tangy, soft goat cheese over the salad to add richness and a creamy texture that balances the earthy farro and bright pomegranate arils, providing a delightful contrast.
• Match with Toasted Nuts: Sprinkle roasted pecans or sliced almonds on top to introduce a satisfying crunch and nutty undertone that harmonizes with the roasted butternut squash and adds depth to the overall dish.

How To Save Winter Pomegranate And Grain Salad

• Store salad components separately in airtight containers for up to 3-4 days. Keep roasted squash, farro, and dressing in separate containers to maintain texture and freshness.
• Roasted butternut squash and cooked farro can be frozen for up to 1 month. Thaw in refrigerator overnight before reheating.
• Warm roasted squash in a skillet over medium heat for 3-5 minutes or briefly in microwave at 15-second intervals until heated through. Add a splash of olive oil to restore moisture.
• When ready to serve, gently toss cold ingredients together. Drizzle with fresh dressing to refresh flavors and restore texture. Avoid microwaving kale and delicate ingredients to prevent wilting.

Winter Pomegranate and Grain Salad Recipe

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4.5 from 9 reviews

• Total Time: 45 minutes
• Yield: 4 1x

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Description

Hearty winter pomegranate and grain salad combines Mediterranean flavors with seasonal zest. Crisp ingredients and tangy dressing invite you to savor each refreshing bite.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 cup (240 milliliters) organic farro
• 1 whole butternut squash
• 2 bunches organic dino kale
• 1 whole pomegranate

Complementary Vegetables:

• 1 small radicchio
• 1 green onion

Dressing Ingredients:

• 4 tablespoons (60 milliliters) olive oil
• 1 tablespoon (15 milliliters) apple cider vinegar
• 1 tablespoon (15 milliliters) soy sauce
• 1 tablespoon (15 milliliters) maple syrup
• 1 to 2 teaspoons (5 to 10 milliliters) Dijon mustard
• 1 tablespoon (15 milliliters) miso
• Salt (to taste)
• Pepper (to taste)

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Instructions

1. Heat the oven to 375°F and prepare butternut squash by cutting into uniform 1-inch cubes.
2. Arrange squash on a baking sheet, generously coat with olive oil and season with salt, ensuring even distribution.
3. Roast for 25–30 minutes, rotating midway to achieve golden, caramelized edges. Allow squash to rest and crisp on the baking sheet after removing from oven.
4. Prepare farro using either package instructions or Instant Pot method: combine with liquid at 2:1 ratio, pressure cook for 7 minutes, then rest 7 additional minutes before releasing pressure and draining excess liquid.
5. Extract pomegranate seeds efficiently by halving the fruit underwater, separating arils from white membrane, which will float, then drain seeds carefully.
6. Create vinaigrette by whisking olive oil, apple cider vinegar, soy sauce, maple syrup, Dijon mustard, and miso in a small bowl until thoroughly combined.
7. Adjust vinaigrette seasoning with salt and pepper, tasting and modifying as needed.
8. Prepare kale by removing stems and finely chopping leaves into delicate pieces.
9. Tenderize kale by massaging 1–2 tablespoons of prepared dressing into leaves, enhancing texture and flavor absorption.
10. Assemble salad by layering massaged kale with radicchio and optional green onions in a large serving bowl.
11. Complete salad by topping with cooked farro, roasted butternut squash, and vibrant pomegranate seeds.
12. Serve with remaining dressing on the side or drizzled over individual portions for personalized enjoyment.

Notes

• Roast squash until edges are crispy and caramelized for enhanced sweetness and texture.
• Massage kale with dressing beforehand to break down tough fibers, making it more tender and flavorful.
• Use leftover cooked farro in other grain bowls or as a side dish to minimize food waste.
• Swap ingredients for dietary needs: quinoa for farro, tofu for butternut squash, or skip miso for gluten-free version.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Roasting
• Cuisine: Mediterranean

Nutrition

• Serving Size: 4
• Calories: 290 kcal
• Sugar: 8 g
• Sodium: 380 mg
• Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 6 g
• Protein: 6 g
• Cholesterol: 0 mg