Preheat the oven to 375°F. Peel and cube the butternut squash into 1-inch pieces. Spread them on a baking sheet, drizzle with olive oil, and sprinkle with salt. Roast for 25–30 minutes, flipping halfway through. Let the squash sit on the pan after roasting to crisp up.

Cook farro according to the package instructions. For faster cooking, use an Instant Pot: combine farro with a 2:1 ratio of liquid (e.g., bone broth) and cook on pressure for 7 minutes, then let sit for another 7 minutes. Drain excess liquid if necessary. You may not need all the cooked farro for the salad.

Cut the pomegranate in half and place it in a bowl of water. Gently separate the seeds from the white pith, which will float to the top. Scoop out the pith, then drain and set aside the arils.

In a small bowl, whisk together the olive oil, apple cider vinegar, soy sauce, maple syrup, Dijon mustard, and miso. Add salt and pepper to taste. Adjust seasoning as needed.

Wash, de-stem, and finely chop the kale. Massage 1–2 tablespoons of the dressing into the kale to soften it before assembling the salad.

In a large bowl, combine the massaged kale with the radicchio and green onion (if using). Top with cooked farro, roasted butternut squash, and pomegranate arils. Serve with the remaining dressing on the side or drizzle over individual servings.

Notes

Make-Ahead Tips: Roast the squash, cook the farro, and prep the pomegranate arils in advance for quick assembly. Air fry the butternut squash when reheating.

Dressing: Double the dressing recipe to use for other salads throughout the week.

Grains: Swap farro for quinoa, barley, or couscous.

Veggies: Add roasted sweet potatoes or beets for extra color.

Nuts/Seeds: Top with toasted walnuts, almonds, or pumpkin seeds for added crunch.

Cheese: For a non-vegan option, crumble feta or goat cheese over the salad.