Chewy farro grain, roasted delicata squash, crunchy walnuts and crisp pomegranate seeds are combined in this warm winter salad.
1. In a small bowl, whisk together the olive oil and maple syrup and toss the chopped delicata squash. Spread the squash evenly on a baking sheet lined with parchment paper, sprinkle with salt and pepper, and roast at 425F for 35-40 minutes.
2. Meanwhile, add the farro and water to a medium pot. Bring to a boil and reduce to a simmer. Cook until the farro grains are soft and all of the water has been absorbed (15-20 minutes).
3. In another small bowl, whisk together the dressing ingredients and set aside.
4. When the farro is cooked and the squash is roasted, let them cool for a few minutes, then add them to a big bowl with the remaining ingredients. Toss with the dressing and serve warm.
