Oh my gosh, you have to try this Winter Pomegranate and Grain Salad! It’s so fresh, colorful, and packed with flavor. Trust me, it’s the perfect winter dish.

The juicy pomegranate bursts with sweetness, while the grains give it a hearty bite. Plus, it’s tossed with a bright, tangy dressing that makes everything pop. I love how it’s both healthy and tasty!

This salad is perfect for lunch, dinner, or even holiday parties. It’s super easy to make, and everyone’s gonna be asking for the recipe. I promise you’ll be hooked!

So, let’s make it together! Grab your grains, pomegranate, and dressing—I’ll walk you through it. It’s gonna be so fun and delicious!

Why You’ll Love This Recipe

Nutritious and Wholesome: Packed with fiber, vitamins, and antioxidants from whole grains, winter greens, and pomegranate seeds.
Flavorful and Balanced: The miso-maple dressing adds umami depth, while apple cider vinegar offers brightness and the pomegranate provides natural sweetness.
Meal Prep Friendly: This salad holds up well, making it perfect for make-ahead lunches or sides for holiday meals.
Versatile and Adaptable: Customize with different grains or seasonal greens based on what you have on hand.

What You Need to Know Before You Start

Prep Time & Cook Time:

Prep Time: 20 minutes
Cook Time: 40-45 minutes (including roasting squash and cooking farro)
Total Time: About 1 hour

Servings:

This recipe serves about 6 as a side dish or 4 as a main course.

Difficulty:

Easy for beginners, with simple steps and plenty of room for customization.

Required Kitchen Tools

Large pot (for cooking farro)
Baking sheet (for roasting squash)
Mixing bowls
Whisk (for dressing)
Salad bowl

Ingredients for the Salad and Dressing

Here’s everything you’ll need to make this flavorful winter salad (exact measurements will be listed in the Recipe Card section):

Farro: Rinsed and cooked until tender and chewy.
Butternut Squash: Peeled and cut into cubes, then roasted until golden and soft.
Dino Kale: Washed, de-stemmed, and finely chopped for a hearty green base.
Pomegranate Arils: Fresh pomegranate seeds provide sweetness and texture.
Radicchio (Optional): Finely chopped for extra color and a slight bitterness.
Green Onion (Optional): Adds a fresh, subtle onion flavor.
Olive Oil: Extra virgin, for roasting and the dressing.
Apple Cider Vinegar: Brings brightness and tang to the dressing.
Soy Sauce: Adds umami and saltiness.
Maple Syrup: Naturally sweetens and balances the dressing.
Dijon Mustard: Adds a touch of heat and depth.
Miso: Brings a savory, earthy richness to the dressing.
Salt and Pepper: To season the salad and dressing.

Variations for Winter Pomegranate and Grain Salad

Swap the Grain: Use quinoa, barley, or brown rice if you prefer, adjusting cook times as needed.
Switch the Greens: Try baby spinach, Swiss chard, or a mix of winter greens.
Add Cheese: Crumble in some feta or goat cheese for a creamy, tangy bite.
Include Nuts: Toss in toasted walnuts, pecans, or almonds for crunch and extra protein.
Boost with Protein: Add grilled chicken, tofu, or chickpeas to turn this side into a complete meal.

How to Make Winter Pomegranate and Grain Salad Step-by-Step Instructions

1. Roast the Butternut Squash

Preheat the oven to 400°F (200°C).
Toss the butternut squash cubes with olive oil, salt, and pepper. Spread them out on a baking sheet.
Roast for 25–30 minutes, stirring halfway through, until golden and tender.

2. Cook the Farro

In a large pot, combine rinsed farro with water and a pinch of salt.
Bring to a boil, then reduce heat and simmer for 25–30 minutes, or until tender. Drain and set aside.

3. Make the Dressing

In a bowl, whisk together olive oil, apple cider vinegar, soy sauce, maple syrup, Dijon mustard, and miso.
Taste and adjust seasoning with salt and pepper if needed.

4. Assemble the Salad

In a large salad bowl, combine cooked farro, roasted squash, chopped kale, and optional radicchio and green onions.
Drizzle with the miso-maple dressing and toss to coat evenly.
Gently fold in pomegranate arils.

5. Serve and Enjoy

Transfer to a serving dish. Optionally, sprinkle with extra pomegranate arils or nuts for garnish.

Serving and Decoration

This salad is a feast for the eyes as well as the palate. Serve it as a vibrant centerpiece at your next dinner party or holiday gathering. The jewel-like pomegranate seeds and rich colors of squash and kale make it especially eye-catching.

As a Side Dish: Pair with roasted meats, poultry, or hearty soups.
As a Main Course: Add your choice of protein and serve with crusty bread or a warm grain bowl.
For Meal Prep: Store in individual containers for easy, nutritious lunches throughout the week.

Storing Winter Pomegranate and Grain Salad

Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.
Dressing: Store extra dressing separately for freshness and to prevent the salad from becoming soggy.
Refreshing Leftovers: If the salad seems dry after storage, add a splash of olive oil or a squeeze of fresh lemon juice before serving.

How to Make Winter Pomegranate and Grain Salad

Tips and Tricks for Success

Massage the Kale: Before adding it to the salad, rub the chopped kale with a bit of olive oil and a pinch of salt to soften its texture.
Cool the Farro: Let the farro cool to room temperature before mixing, to prevent wilting the greens.
Balance the Dressing: Taste the dressing before adding it to the salad. Adjust with more maple syrup for sweetness or vinegar for tang as needed.
Layer Ingredients: When assembling the salad ahead of time, layer the greens and grains first and add dressing and pomegranate seeds just before serving.

Nutrition (per serving)

Nutrient	Amount
Calories	~300 kcal
Protein	~7 g
Fat	~12 g
Carbohydrates	~42 g
Fiber	~7 g
Sugars	~8 g
Sodium	~400 mg

Note: Nutrition estimates are based on standard ingredient measurements and may vary depending on brands used.

Winter Pomegranate And Grain Salad

Recipe by Nancy HollarCourse: Uncategorized

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Ingredients

1 cup farro, rinsed
1 whole butternut squash, peeled and cut into 1-inch cubes
1 bunch dino kale, washed, de-stemmed, finely chopped
1 cup pomegranate arils
1 small radicchio, finely chopped (optional)
1 green onion, finely chopped (optional)
4 tbsp olive oil (divided)
1 tbsp apple cider vinegar
1 tbsp soy sauce
1 tbsp maple syrup
1–2 tsp Dijon mustard
1 tbsp miso paste
Salt and pepper to taste

Directions

Preheat oven to 400°F (200°C). Toss squash with 2 tbsp olive oil, salt, and pepper. Spread on a baking sheet. Roast for 25-30 minutes until tender.
In a pot, bring farro and water to a boil. Reduce heat, simmer for 25-30 minutes, drain, and cool.
In a small bowl, whisk remaining olive oil, vinegar, soy sauce, maple syrup, mustard, and miso. Season to taste.
In a large bowl, combine farro, squash, kale, radicchio (if using), and green onion. Drizzle with dressing and toss well. Fold in pomegranate arils.
Serve immediately or refrigerate for later.

Winter Pomegranate and Grain Salad FAQs

Can I use other grains instead of farro?
Yes! Quinoa, barley, or even wild rice work well here.

How far ahead can I prepare this salad?
You can prepare the components a day in advance. Combine everything except the dressing and pomegranate seeds. Add those just before serving.

What can I use instead of miso?
A bit of tahini or additional soy sauce can substitute, though it will change the flavor slightly.

Can I make it gluten-free?
Use quinoa or brown rice instead of farro for a gluten-free version.

Conclusion

I’ve used these ingredients to create a vibrant, nutritious, and satisfying Winter Pomegranate and Grain Salad that’s both simple and adaptable. Its rich textures and bright flavors will make it a staple at your winter table, whether as a light lunch or a stunning side dish