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Pomegranate & Farro Salmon Salad

Pomegranate & Farro Salmon Salad

  • Yield: 2 large servings or 4 smaller servings 1x



For the Salad:

  • 2 cups cubed and peeled butternut squash
  • 1 cup uncooked farro, rinsed well
  • ½ cup dried cranberries
  • ¼ cup toasted pepitas (or nuts/seeds of choice)
  • ½ cup pomegranate arils
  • 6 cups mixed greens

For the Pomegranate Vinaigrette:

  • 1 garlic clove, sliced
  • 2 teaspoons Dijon mustard
  • 2 teaspoons whole grain mustard
  • ¼ cup pomegranate juice
  • 1 tablespoon brown sugar
  • 2 tablespoons red wine vinegar
  • ⅓ cup extra-virgin olive oil
  • Salt and pepper, to taste

For the Salmon:

  • 1 tablespoon olive oil
  • 2 (6-oz) skin-on salmon filets
  • Salt and pepper


For the Salad:

  1. Preheat the oven to 425°F and place the cubed squash on a large baking sheet. Drizzle liberally with olive oil and season with salt and pepper. Roast for 15-20 minutes, tossing occasionally, or until tender and caramelized. Remove from the oven and allow to cool.
  2. Meanwhile, place the farro and 2 cups of water in a small saucepan along with 1 teaspoon of salt. Bring the mixture to a boil, reduce the heat to a simmer, cover, and cook until tender, about 20 minutes. Drain off any excess water and allow the farro to cool.

For the Vinaigrette:

  1. Combine all the ingredients except the olive oil in a bowl and mix well to combine. Slowly stream in the olive oil while whisking constantly. Season the dressing, to taste, with salt and pepper.

For the Salmon:

  1. Heat a large skillet over medium-high heat and add the oil. Season the salmon with salt and pepper on both sides. Place the salmon, skin side down, in the hot pan and cook for 4 minutes or until the skin is crispy and rendered. Flip the salmon over gently and cook for another 2 minutes. Remove the salmon from the pan and allow to cool slightly.

To Assemble:

  1. To each serving bowl or plate, add mixed greens, the roasted squash, the cooked farro, dried cranberries, pepitas, pomegranate arils, and a piece of the salmon. Drizzle everything liberally with the vinaigrette and serve.
  2. I like to serve this while the heated components are still slightly warm (but not hot). The warm fish and farro, for example, are extra delicious with the cooler salad components.