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NXL December 18, 2021
Beautifully colorful and tasty salad. I just couldn't bring myself to add the avocado, and I substituted farro for the grain and pecans for the hazelnut.
AllyKrue February 16, 2020
This was absolutely delicious! I subbed pearl barley for the millet (which takes longer to cook) and dried cranberries for the pomegranate. I'm looking forward to the leftovers!
Margie V. November 12, 2018
So delicious and filling - and gorgeous. I use baby kale which works fine. As others have said, it's versitale. I use regular cauliflower cut into very small florets and that works. The sweet roasted squash contrasts with the more tart pomegranate seeds. A big hit when I make it for friends.
Betsy W. January 4, 2017
I cannot express how much I love this salad. If you follow the ratios, it is so versatile. I've made it probably 10 times this winter and sub different fruits and nuts as well as the roasted bit and grain. I've done versions with brown rice, broccoli, apples, cranberries and sweet potatoes, I've used mint in the dressing, I've subbed toasted walnuts and pecans, I've used white potato and beets in place of the squash. It's all about the ratios and the dressing. I prefer to eat it warm, letting the squash and millet wilt he greens a bit. Pure heaven.
Carolyn J. November 12, 2015
This looks delicious! I've been a long time subscriber to Green kitchen stories. This looks like its served cold, but do you think it would work warm with the cauliflower roasted too? It's quite cold where I live! Thank you
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