Fall Farro Salad with Butternut Squash and Pomegranate
I am always looking for fall salad recipes. This one—with filling grains and earthy butternut squash punctuated by tart lemon and sweet pomegranate—is one of my favorites.
Equipment
- Kitchen scale or measuring cups and spoons
- Measuring cups and spoons or kitchen scale
Ingredients
- 1 ½ cups (220g) whole-grain farro cooked according to cooking method on package, drained
- 1 small butternut squash acorn squash, or other winter squash
- ¾ cup + 2 tablespoons (210mL) olive oil divided
- 1 large shallot chopped
- 1 large lemon zest and juice
- ½ teaspoon white sugar
- Kosher salt and freshly-ground black pepper
- ½ cup (30g) chopped Italian parsley
- Seeds from 1 pomegranate
Step by Step Instructions
Step 1
- Preheat oven to 400ºF (200ºC).
Step 2
- Cut the squash in half and scoop out the seeds.
Step 3
- Line a sheet pan with parchment, and drizzle the insides of the squash with 1 tablespoon olive oil. Season with salt and pepper. Place the squash cut-side down, and roast until very soft and well-cooked, about one hour. (If you are short on time, many markets sell pre-cut butternut squash in the produce section.)
Step 4
- Meanwhile, heat 1 tablespoon olive oil in a small skillet over medium-high heat. Add the chopped shallot, and sauté until golden brown. Set aside.
Step 5
- Next, make the vinaigrette. In a small bowl, whisk together the lemon zest, juice, sugar, salt, pepper, and olive oil.
Step 6
- Add the cooked farro to a mixing bowl. Scoop the cooked squash from its skin in spoonfuls, add to the farro, and stir well (it will break up and become creamy). Add the vinaigrette, shallots, parsley, and pomegranate seeds, along with about ¼ teaspoon salt, and stir to combine. Taste to correct seasoning, and serve warm.
