Roasted Delicata Squash Salad with Farro and Pomegranate

Chewy farro and browned half-moons of delicata squash are tossed warm with maple-cider vinaigrette and bright pomegranate for an easy make-ahead grain salad.

45 min

4 servings

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

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

Equipment

Rimmed sheet pan · Saucepan · Large serving bowl · Whisk · Chef's knife

Hold the fresh finish

Cook the farro and roast the squash ahead; warm them gently before dressing, or serve at room temperature. Add arugula only just before serving.

Brown the squash

Give the half-moons space on the pan and turn them once so both cut faces develop color.

Roast and simmer

01. Heat the oven to 425 F while you scrub, seed, and slice the squash into half-moons, leaving the edible skin on.

02. Toss squash with 1 tbsp olive oil, 1/4 tsp salt, and pepper; spread in one layer on the pan.

03. Roast squash 22–28 minutes, turning once, until the cut faces are browned and a knife slides easily through the flesh.

04. At the same time, simmer farro, water, and 1/2 tsp salt uncovered for 25–30 minutes, until chewy and tender.

Dress and finish

05. Drain farro well and fluff it so the grains stay distinct when dressed.

06. Whisk vinegar, maple, Dijon, shallot, remaining 2 tbsp oil, and remaining 1/4 tsp salt in the serving bowl.

07. Fold warm farro and squash into the dressing, keeping the squash half-moons intact.

08. Add pomegranate and parsley. For the greens alternative, replace parsley with 2 cups baby arugula and fold it in just before serving.