Ingredients
Salad Ingredients
- ½ butternut squash, diced
- ½ cup cooked quinoa
- ½ cup cooked farro
- ½ cup cooked black rice
- 3 cups arugula/rocket (roughly four handfuls)
- ¼ cup pomegranate seeds
- ¼ cup pine nuts
- 3.5 oz feta cheese, crumbled
Grain Salad Dressing
- 1 tablespoon honey
- ½ tablespoon wholegrain mustard
- ½ tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 3 tablespoons olive oil
- Salt and pepper, to taste
Instructions
- Prepare the squash: Peel and dice the butternut squash into small cubes. Roast the squash in a preheated oven at 400°F (200°C) for 25-30 minutes or until tender and lightly caramelized. Set aside to cool.
- Cook the grains: Cook quinoa, farro, and black rice separately according to package instructions. Once cooked, drain any excess water and allow them to cool to room temperature.
- Make the dressing: In a small bowl, whisk together honey, wholegrain mustard, Dijon mustard, lemon juice, olive oil, salt, and pepper until emulsified and smooth.
- Toast pine nuts: In a dry skillet over medium heat, toast the pine nuts for 2-3 minutes until golden and fragrant. Remove from heat and let cool.
- Assemble the salad: In a large mixing bowl, combine the roasted butternut squash, cooked quinoa, farro, black rice, arugula, pomegranate seeds, toasted pine nuts, and crumbled feta cheese.
- Dress the salad: Pour the dressing over the salad and gently toss everything together to coat evenly.
- Serve: Serve immediately as a fresh, wholesome grain salad or chill briefly to let flavors meld before serving.
Notes
- You can substitute the black rice with wild rice or brown rice if unavailable.
- For a vegan version, omit the feta cheese or replace it with vegan cheese or toasted tofu cubes.
- Make sure to cool the roasted squash and cooked grains before mixing to preserve the freshness of the arugula and prevent wilting.
- To toast pine nuts evenly, keep stirring them gently during toasting to avoid burning.
- This salad can be made ahead and stored in the refrigerator for up to 2 days; add dressing just before serving for best texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
