Farro Delicata Squash Salad
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(1)
Ingredients
4 servings
- 1 cup raw farro
- 1 delicata squash – halved (cleaned, sliced)
- 1 tbsp olive oil
- 1/2 teaspoon red pepper flakes
- Kosher salt and freshly cracked pepper
- 2 bulbs of fennel – sliced thin
- 2 tbsp pomegranate molasses
- 2 persian cucumbers (sliced)
- 1/4 cup fresh dill – torn
- 1/4 cup fresh basil – torn
- 1/4 cup fresh mint – torn
- 1/4 cup pomegranate seeds
- 1/4 cup slivered almonds
- 1 juice of lemon
- 1 cup feta in brine (cut into cubes)
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Preparation
Step 1
Cook the farro according to the package directions. Remove farro from heat, drain and rinse under cool water.
Step 2
Preheat the oven to 350°F.
Step 3
Toss the delicata squash with olive oil, red pepper flakes, salt and pepper. Spread them on a baking sheet and roast until lightly caramelized and soft but not mushy, about 20-25 minutes.
Step 4
Combine farro, squash, fennel, cucumbers dill, basil, mint, pomegranate seeds and almonds. Drizzle the pomegranate molasses, mix well. Serve warm or cold. Garnish with roughly chopped almonds and feta cheese.
Step 5
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