Grain Salad with Honey Mustard Dressing
“It’s so damn good!” - Aunt Maddy
Ingredients:
- ½ butternut squash diced
- ½ cup cooked quinoa
- ½ cup cooked farro
- ½ cup cooked black rice
- 3 cups arugula roughly four handfuls
- ¼ cup pomegranate seeds
- ¼ cup pine nuts
- 3.5 oz feta cheese
Grain Salad Dressing:
- 1 tbsp honey
- ½ tbsp wholegrain mustard
- ½ tbsp Dijon mustard
- 1 tbsp lemon juice
- 3 tbsp olive oil
- salt and pepper to taste
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.
- If you know you’re eating all the salad at once, pour the salad dressing over the salad and serve! OR, to keep for a later date (like meal prep), keep the salad dressing in a separate container and use as required.
Originally taken from The Home Cook’s Kitchen - Wholesome Grain Salad