Warm Farro Salad with Roasted Delicata Squash

6

YIELD

20 mins

PREP TIME

40 mins

BAKE TIME

1 hr

TOTAL TIME

Ingredients

Ingredients for the salad:
	•	2 small delicata squash (cut in small pieces)
	•	3 tbsp olive oil
	•	3 tbsp maple syrup
	•	½ tsp salt, or more to taste
	•	Anthony’s Goods Tellicherry Peppercorns, freshly ground
	•	2 cups Anthony’s Goods Farro Grain
	•	5 cups water
	•	Seeds of 1 pomegranate
	•	⅓ cup soft goat’s cheese
	•	½ cup walnuts, chopped
	•	1 bunch parsley, chopped

Ingredients for the dressing:
	•	½ cup apple cider vinegar
	•	¼ cup olive oil
	•	3 tbsp honey
	•	1 tbsp Dijon mustard
	•	2 cloves garlic, minced
	•	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.

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