- Prep Time: 20 mins
- bake Time: 40 mins
- Total Time: 1 hr
- yield: 6
Ingredients
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Ingredients for the salad:
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2 small delicata squash (cut in small pieces)
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3 tbsp olive oil
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3 tbsp maple syrup
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½ tsp salt, or more to taste
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Anthony’s Goods Tellicherry Peppercorns, freshly ground
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2 cups Anthony’s Goods Farro Grain
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5 cups water
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Seeds of 1 pomegranate
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⅓ cup soft goat’s cheese
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½ cup walnuts, chopped
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1 bunch parsley, chopped
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Ingredients for the dressing:
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½ cup apple cider vinegar
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¼ cup olive oil
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3 tbsp honey
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1 tbsp Dijon mustard
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2 cloves garlic, minced
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Salt and pepper, to taste
Instructions
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.
