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.
Ingredients
Scale
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)
Instructions
- Heat the oven to 375°F and prepare butternut squash by cutting into uniform 1-inch cubes.
- Arrange squash on a baking sheet, generously coat with olive oil and season with salt, ensuring even distribution.
- 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.
- 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.
- Extract pomegranate seeds efficiently by halving the fruit underwater, separating arils from white membrane, which will float, then drain seeds carefully.
- Create vinaigrette by whisking olive oil, apple cider vinegar, soy sauce, maple syrup, Dijon mustard, and miso in a small bowl until thoroughly combined.
- Adjust vinaigrette seasoning with salt and pepper, tasting and modifying as needed.
- Prepare kale by removing stems and finely chopping leaves into delicate pieces.
- Tenderize kale by massaging 1–2 tablespoons of prepared dressing into leaves, enhancing texture and flavor absorption.
- Assemble salad by layering massaged kale with radicchio and optional green onions in a large serving bowl.
- Complete salad by topping with cooked farro, roasted butternut squash, and vibrant pomegranate seeds.
- 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