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Farro Delicata Squash Salad

Course: Salad
Author: Gaby

Ingredients

  • 1 cup raw farro
  • 1 delicata squash – halved cleaned, sliced
  • 1 tbsp olive oil
  • 1/2 teaspoon red pepper flakes
  • Kosher salt and freshly cracked pepper
  • 2 bulbs of fennel – sliced thin
  • 2 tbsp pomegranate molasses
  • 2 persian cucumbers sliced
  • 1/4 cup fresh dill – torn
  • 1/4 cup fresh basil – torn
  • 1/4 cup fresh mint – torn
  • 1/4 cup pomegranate seeds
  • 1/4 cup slivered almonds
  • 1 juice of lemon
  • 1 cup feta in brine cut into cubes

Instructions

  • 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.