Target: 6 × 4 inches · landscape

Roasted Delicata Squash Salad with Farro and Pomegranate

45 min · 4 servings

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

□

1. Heat oven to 425 F. Seed squash, cut into half-moons with skin on, and toss with 1 tbsp oil, 1/4 tsp salt, and pepper.

2. Roast squash 22–28 minutes, turning once. Simmer farro with water and 1/2 tsp salt for 25–30 minutes until chewy.

3. Drain and fluff farro. Whisk vinegar, maple, Dijon, shallot, remaining oil, and 1/4 tsp salt.

4. Fold warm farro and squash into dressing with pomegranate and parsley; use baby arugula instead of parsley if desired.

Cook’s note: Roast in a single layer for browned edges; serve warm or at room temperature.