Wholesome Grain Salad

5 from 7 votes

This grain salad is a healthy, wholesome salad recipe made with fresh ingredients and cooked grains like quinoa, farro and black rice! Topped with a delicious honey, mustard and lemon dressing, this salad will make you feel good from the inside out!

Prep Time10

Cook Time30

Total Time40

Course: Main

Cuisine: Australian

Keyword: Grain Salad, Heatlhy Salad

Servings: people

Calories: 367kcal

Author: Georgie Clegg

Equipment

1 Large Salad Bowl
1 Roasting Dish
1 Salad Servers

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

Grain Salad Dressing

1 tablespoon honey
½ tablespoon wholegrain mustard
½ tablespoon Dijon mustard
1 tablespoon lemon juice
3 tablespoon olive oil
salt and pepper to taste

US Customary - Metric

Instructions

Preheat oven to 400F/200C. Toss the diced pumpkin in ½ tablespoon of olive oil and some salt and pepper. Place on a lined oven tray and bake for 25-30 minutes, until the pumpkin is cooked through and is golden brown.
Place arugula in a large salad bowl. Top with cooked pumpkin, cooked grain, pomegranate seeds, feta and pine nuts.
Toss to combine, adding extra feta and pomegranate on top for looks.

Salad Dressing

Combine all the ingredients in a small jar and shake until well combined.
Pour over the salad and serve immediately.

Notes

Grains - Choose any grains of your choice. I like quinoa, farro, buckwheat, or barley. Black rice is also great, or you can use an ancient-grains packet mix or something similar.

Pumpkin - Use the air fryer for convenience. Spray the pumpkin with some olive oil spray, then cook the pumpkin in the air fryer at 200 °C/400 °F for 18-20 minutes.

Make Ahead Tips - cook the pumpkin and grains in advance and make the dressing separately. Add the dressing just before serving; otherwise the salad gets soggy.

Nutrition