Cook the farro according to the package directions. Remove farro from heat, drain and rinse under cool water.
Preheat the oven to 350°F.
Toss the delicata squash with olive oil, red pepper flakes, salt and pepper. Spread them on a baking sheet and roast until lightly caramelized and soft but not mushy, about 20-25 minutes.
Combine farro, squash, fennel, cucumbers dill, basil, mint, pomegranate seeds and almonds. Drizzle the pomegranate molasses, mix well. Serve warm or cold. Garnish with roughly chopped almonds and feta cheese.