Description
This Winter Pomegranate and Grain Salad is a celebration of seasonal goodness that perfectly marries hearty grains with the vibrant flavors of pomegranate and roasted butternut squash. It’s an ideal dish for festive gatherings or cozy weeknight dinners, providing both nutrition and visual appeal. With each bite, enjoy the delightful combination of textures and flavors, making it not only a satisfying meal but also a great option for meal prep. Packed with fiber, vitamins, and minerals, this salad supports a healthy lifestyle while being versatile enough to adapt to your taste preferences.
Ingredients
Scale
- 1 cup cooked organic farro
- 1 whole butternut squash, cubed
- 2 bunches organic dino kale
- 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 spread on a baking sheet. Roast for 25–30 minutes until tender.
- Cook farro according to package instructions or in an Instant Pot.
- Prepare pomegranate arils by submerging the halved fruit in water and gently separating seeds from pith.
- Whisk together dressing ingredients: olive oil, apple cider vinegar, salt, and pepper.
- Massage chopped kale with a little dressing until softened.
- In a large bowl, combine massaged kale with roasted squash, farro, and pomegranate arils. Drizzle remaining dressing on top.
Nutrition
- Serving Size: 1 cup (about 200g)
- Calories: 290
- Sugar: 10g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg