Warm Farro Salad with Roasted Delicata Squash
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
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.