Pomegranate Salad with Cider Dressing
Brighten up your table with this stunning Pomegranate Salad with Cider Dressing, a celebration of fall and winter flavors. Juicy pomegranate arils, roasted squash, and golden halloumi create a medley of textures and colors that dazzle the senses.
This versatile dish effortlessly transitions between a show-stopping Thanksgiving side and a satisfying standalone meal. With its layers of crisp vegetables, hearty farro, and tangy cider dressing, every bite is packed with bold, refreshing flavors.
Perfectly balanced between sweet, savory, and tangy, this salad showcases the best of seasonal ingredients. Whether you’re hosting or enjoying a cozy dinner, it promises to leave an impression.
Pomegranate Salad with Cider Dressing: Ingredients That Shine
- Acorn Squash: Roasted to golden perfection, it adds a sweet, nutty base to the salad.
- Halloumi: Grilled until crispy on the outside and creamy inside, bringing a savory, satisfying depth.
- Pomegranate Arils: Bursting with juicy sweetness, they provide a fresh, tangy contrast.
- Farro: Nutty and chewy, this ancient grain gives hearty texture and substance.
- Mixed Greens: A crisp, vibrant foundation that balances the rich roasted elements.
- Apple Cider Dressing: A zesty blend of vinegar and spices that ties every ingredient together.
Recipe Tips
- Roasting Perfection
When roasting the acorn squash, cipollini onions, and halloumi, ensure even spacing on the baking sheets. Overcrowding traps steam, preventing the desired caramelization and crispy edges. Use parchment paper for easy cleanup and to avoid sticking. - Customizing the Dressing
The apple cider dressing is a perfect balance of sweet and tangy, but you can tweak it to your preference. For more sweetness, add a touch of honey. Prefer more acidity? Increase the apple cider vinegar slightly. Always taste and adjust. - Ingredient Substitutions
Can’t find kohlrabi? Thinly sliced radishes or additional carrots work beautifully. If farro isn’t available, try quinoa or barley for a similar hearty texture. For a nut-free option, replace walnuts or pepitas with sunflower seeds.
What to Serve with Pomegranate Salad
- Roasted Chicken
A juicy, herb-roasted chicken pairs seamlessly with this salad. The earthy squash and tangy dressing complement the savory flavors of the poultry, creating a wholesome, balanced meal. - Grainy Bread or Flatbread
Serve this salad alongside warm, crusty whole-grain bread or soft flatbreads. They’re perfect for scooping up the salad or soaking up the cider dressing, adding a comforting touch. - Seasonal Soup
A creamy butternut squash or roasted tomato soup pairs wonderfully with this salad. The warmth and richness of the soup contrast beautifully with the vibrant, fresh flavors of the salad.
FAQ
1. Can I make this salad ahead of time?
Yes! Prepare the dressing, roast the squash and onions, and cook the farro in advance. Assemble the salad just before serving to keep the greens fresh and crisp.
2. What can I use instead of halloumi?
Paneer or firm tofu are great substitutes. Both can be roasted to achieve a similar texture and slightly savory flavor.
3. How long does this salad keep?
Once assembled, the salad is best enjoyed immediately. However, leftovers can be stored in an airtight container in the fridge for up to 2 days. Keep the dressing separate to prevent soggy greens.
4. Can I omit the feta cheese?
Absolutely! For a dairy-free option, leave out the feta or replace it with a sprinkle of nutritional yeast for a similar tangy kick.
Pomegranate Salad with Cider Dressing
Ingredients
- For Roasting
- 1 acorn squash halved, seeded, and sliced into ¼-inch-thick pieces
- 8 ounces halloumi cheese cut into cubes
- 1 cup cipollini onions or shallots halved or wedged
- Extra-virgin olive oil for drizzling
- Sea salt and freshly ground black pepper to taste
- For the Dressing
- ¼ cup extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 garlic clove finely minced
- ½ teaspoon Dijon mustard
- ½ teaspoon maple syrup
- ½ teaspoon sea salt
- Freshly ground black pepper to taste
- For the Salad
- 1½ cups cooked farro
- 1 cup finely chopped fresh herbs such as parsley or cilantro
- A handful of mixed salad greens
- 2 small kohlrabi bulbs peeled and thinly sliced (or substitute 2 carrots)
- 2 carrots peeled into ribbons
- ½ apple thinly sliced
- 2 tablespoons toasted walnuts or pepitas
- â…“ cup pomegranate seeds arils
- ¼ cup crumbled feta cheese
- A handful of microgreens optional
- Fresh lemon juice to taste
Instructions
- Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper. Arrange the acorn squash and onions on one sheet, and the halloumi cubes on the other. Drizzle all with olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until the squash is tender, the onions are caramelized, and the halloumi develops golden, crisp edges.
- To prepare the dressing, whisk together the olive oil, apple cider vinegar, minced garlic, Dijon mustard, maple syrup, sea salt, and freshly ground black pepper in a small bowl. Adjust seasoning as needed, and set aside.
- In a separate small bowl, toss the kohlrabi slices with a light drizzle of the dressing to evenly coat. In a medium bowl, combine the cooked farro, chopped herbs, and approximately ¼ of the dressing. Stir to mix thoroughly.
- On a large serving platter, layer the farro mixture as the base, followed by the salad greens. Arrange the roasted squash, onions, halloumi, dressed kohlrabi, carrot ribbons, apple slices, and toasted walnuts or pepitas over the top. Drizzle with the remaining dressing as desired. Scatter the pomegranate arils and crumbled feta cheese across the salad.
- Before serving, add a generous squeeze of fresh lemon juice to enhance the flavors. If desired, garnish with a handful of microgreens for an elegant finishing touch.
