Description
Winter farro salad is a warm, nourishing mix of ancient grains, seasonal veggies, and zippy dressings. It’s a comforting yet vibrant dish that celebrates winter’s unique flavors—perfect for both cozy nights and meal prep.
Ingredients
1 cup pearled farro
1 cup cubed roasted butternut squash
1/2 cup pomegranate seeds
1/2 red onion, thinly sliced
2 cups chopped lacinato kale
1/4 cup toasted walnuts
3 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp Dijon mustard
2 tsp maple syrup
Salt and black pepper to taste
Lemon juice (for massaging kale)
Instructions
1. Rinse the farro and bring 3 cups of salted water to boil. Add farro, reduce heat, and simmer for 20–25 minutes. Drain.
2. Preheat oven to 400°F. Toss squash and onion with olive oil, salt, and pepper. Roast for 20 minutes.
3. Massage chopped kale with lemon juice and a bit of olive oil until softened.
4. Whisk olive oil, balsamic vinegar, Dijon mustard, and maple syrup to make dressing.
5. In a large bowl, combine cooked farro, roasted vegetables, kale, pomegranate seeds, and walnuts. Add dressing and toss well.
6. Let sit for 5–10 minutes before serving.
Notes
You can substitute sweet potato for butternut squash or use arugula instead of kale.
This salad is great for meal prep and keeps well in the fridge for up to four days.
Add marinated artichokes or kalamata olives for a Mediterranean twist.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Boiling, Roasting
- Cuisine: American, Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 240mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
Keywords: winter farro salad, grain bowl, meal prep, vegan, roasted vegetables