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Roasted Delicata Squash Salad with Farro and Pomegranate

Roasted delicata squash, chewy farro, and pomegranate are brought together with a tangy maple-cider dressing for a salad that works warm or at room temperature.

Golden delicata squash half-moons and chewy farro are topped with pomegranate and fresh parsley.

Delicata squash brings a sweet, nutty edge and needs no peeling: its thin skin softens as the half-moons roast. Farro gives the salad a chewy base that can absorb the warm maple-cider vinaigrette without losing its texture.

Cook the grains to a chew

Pearled farro simmers uncovered until its center is tender but still pleasantly firm. Drain it well and fluff before dressing, which keeps the bowl savory and glossy rather than watery.

Keep the skin on

The delicata's edible skin helps each half-moon hold together through roasting and tossing. A single layer and a turn halfway through give the cut surfaces time against the hot pan, where browned edges balance the squash's natural sweetness.

Delicata squash half-moons roast on a sheet pan with their thin skin left on. — Delicata half-moons roast in a single layer until browned at the edges.

Balance sweet and sharp

Maple syrup rounds the cider vinegar, while Dijon helps the oil and vinegar cling to the grains. Minced shallot brings a mild savory note throughout the dressing without competing with the squash.

Dress while warm

Warm farro takes up the vinaigrette readily, so fold it with the roasted squash before adding the pomegranate. The arils keep their fresh snap when added near the end, and gentle folding helps keep the squash slices intact.

Browned squash edges, separate farro grains, and ruby pomegranate arils show the finished texture. — Tender squash, glossy farro, and jewel-like pomegranate arils show the salad ready to serve.

Choose a leafy or herby finish

Parsley gives the finished salad a clean herbal lift. When leafy greens are preferred, replace the parsley with baby arugula and fold it in just before serving so its leaves remain fresh against the warm grains.

Roasted Delicata Squash Salad with Farro and Pomegranate

4 servings

45 minutes total

Ingredients

• 1 cup pearled farro
• 3 cups water
• 1 lb delicata squash
• 3 tbsp extra-virgin olive oil, divided
• 1 tsp kosher salt, divided
• 1/4 tsp freshly ground black pepper
• 2 tbsp apple cider vinegar
• 1 tbsp pure maple syrup
• 1 tsp Dijon mustard
• 1 small shallot, finely minced
• 1/2 cup pomegranate arils
•

Method

Heat the oven
Set a rack in the center of the oven and heat to 425 F while you prepare the squash; line a rimmed sheet pan if you want easier cleanup.
Look for: The oven is fully preheated before the squash goes in.
Cut and season squash
Scrub the delicata squash, halve it lengthwise, scoop out the seeds, and cut it crosswise into 1/2-inch half-moons, keeping the edible skin on. Toss with 1 tbsp olive oil, 1/4 tsp salt, and the pepper, then spread in one layer.
Look for: The half-moons have a light oil sheen and are spaced without overlapping.
Roast until browned
Roast the squash at 425 F for 22 to 28 minutes, turning the pieces once halfway through, until the cut faces are browned and a knife slides easily through the flesh.
Look for: The squash is tender at the center with caramelized spots along its edges.
Cook the farro
While the squash roasts, combine the farro, water, and 1/2 tsp salt in a saucepan. Bring to a boil, then lower the heat and simmer uncovered for 25 to 30 minutes, stirring once, until the grains are chewy and tender.
Look for: The farro is pleasantly chewy without a hard center.
Drain and fluff
Drain any remaining water from the farro and return it to the warm saucepan; fluff with a fork so the grains separate and can take up the dressing evenly.
Look for: The farro is moist but not sitting in cooking water.
Whisk the vinaigrette
In a large serving bowl, whisk the cider vinegar, maple syrup, Dijon, minced shallot, remaining 2 tbsp olive oil, and remaining 1/4 tsp salt until the dressing looks lightly emulsified.
Look for: The maple and mustard are fully blended into the sharp cider vinegar.
Dress the warm grains
Add the warm farro and roasted squash to the vinaigrette and fold gently until the grains are glossy and the squash remains in intact half-moons.
Look for: The dressing clings lightly to the grains instead of pooling at the bottom.
Finish and serve
Fold in the pomegranate arils and parsley, then serve warm or at room temperature. If using the baby-arugula alternative instead of parsley, fold in the 2 cups greens just before serving so they stay fresh.
Look for: The red arils and fresh green finish are distributed through the salad without crushing the squash.