Pomegranate Salad with Cider Dressing
Ingredients
Cooked Components
-
1
whole
acorn squash
-
1
cup
cipollini onions
-
8
ounces
halloumi cheese
-
to taste
none
extra-virgin olive oil
-
to taste
none
sea salt
-
to taste
none
black pepper
Dressing
-
¼
cup
extra-virgin olive oil
-
2
tablespoons
apple cider vinegar
-
1
clove
garlic
-
½
teaspoon
Dijon mustard
-
½
teaspoon
maple syrup
-
½
teaspoon
sea salt
-
to taste
none
black pepper
Salad Components
-
1½
cups
cooked farro
-
1
cup
fresh herbs
-
1
handful
mixed salad greens
-
2
small
kohlrabi bulbs
-
2
medium
carrots
-
½
medium
apple
-
2
tablespoons
toasted walnuts or pepitas
-
⅓
cup
pomegranate arils
-
¼
cup
crumbled feta cheese
-
1
handful
microgreens (optional)
-
to taste
none
fresh lemon juice
Instructions
- Preheat the oven to 425°F and prepare baking sheets with parchment paper.
- Arrange the squash and onions on one sheet and the halloumi on another, drizzling with olive oil and seasoning with salt and pepper.
- Roast for 20 to 30 minutes until the squash is tender and the halloumi is golden.
- Prepare the dressing by whisking together olive oil, vinegar, garlic, mustard, maple syrup, salt, and pepper.
- Toss the kohlrabi with a bit of the dressing to coat.
- In a bowl, combine farro, herbs, and a quarter of the dressing.
- On a platter, layer the farro, mixed greens, roasted squash, onions, halloumi, kohlrabi, carrots, apple, and walnuts or pepitas.
- Drizzle with remaining dressing, top with pomegranate arils and feta, and season to taste.
- Add a squeeze of lemon and top with microgreens if desired before serving.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
20mg
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