Description
Impress your guests with this festive and flavorful Winter Squash, Farro, and Pomegranate Salad with Shallot Vinaigrette. This healthy holiday side salad is guaranteed to become a favorite!
Ingredients
Units
Scale
For the salad:
- 1/2 cup farro
- 4 cups cubed squash (I used butternut and sliced delicata)
- 1 tbsp extra virgin olive oil
- Kosher salt and freshly ground pepper
- 1/2 cup pomegranate arils
- 1/2 cup walnuts, chopped
- 5 oz mixed greens
For the shallot vinaigrette:
- 3 tbsp white wine vinegar
- 2 tbsp finely minced shallots
- 2 tsp honey or maple syrup
- 1 tsp Dijon mustard
- 1/2 tsp kosher salt
- Freshly ground black pepper
- 6 tbsp extra virgin olive oil
Instructions
- Place farro and 2 cups water in a small pot. Bring to a boil and then simmer for 35 minutes, or until softened. (I used semi-cooked farro from Trader Joe's, which takes 10 minutes to cook). Drain excess liquid.
- Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Place walnuts on baking sheet and toast while oven preheats for about 7 minutes or until fragrant and golden.
- Transfer walnuts to a bowl and place chopped squash evenly on same baking sheet. Drizzle with olive oil and sprinkle liberally with salt and pepper. Toss to combine. Bake for 20-25 minutes or until softened.
- In a small bowl, whisk together vinegar, shallots, honey, Dijon, salt and pepper. Whisk in oil until emulsified.
- To serve, place a handful of greens on each plate. Top with a bit of squash, farro, pomegranate, walnuts, and drizzle with dressing. Alternatively, you can mix everything together in a large mixing bowl. Add dressing to taste, storing any leftovers in the fridge.