Farro Salad w/Delicata Salad & Pomegranate



In the last three days I’ve had one:

One delicious bowl of ramen.
Three slices of pie.
A quarter of a Mast Brothers chocolate bar.
Three slices of pizza.
Two chocolate croissants.
And probably more that I’m forgetting about.

I’ve been craving something healthy and light but still food that’ll make me feel full. I cracked open The Kitchy Kitchen, and found the perfect fit. The farro is nutty and delicious and works beautifully with the squash and sweet pomegranate. This dish is a breeze in preparation and the vinagrette gives a


I’ve been cooking a lot from my friends’ cookbooks lately and I’ve really loved it. Claire’s book is and full of fun foods like Thai-Style Chicken Wings, Chocolate Sable Caramel Bites and Coconut-Sriracha Fried Chicken. And it doesn’t hurt that she has some of the prettiest hair I’ve ever seen. Seriously! I’m not kidding. Beautiful red waves.

If you’re looking to start your week with a bit of a reset button, something that’ll make you feel good, this is it. Take a break, prepare, because at the end of the week we’ll be back on pie land.


Farro Salad w/Delicata Salad & Pomegranate

0 from 0 votes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes


  • 1 delicata squash, cut into 1-inch slices
  • Extra virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 cup farro, cooked as per package instructions to make 3 cups and cooled
  • 3/4 cup pomegranate seeds
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1/4 red onion, thinly sliced
  • 1 tablespoon red wine vinegar
  • 3 tablespoons extra virgin olive oil, plus more for drizzling
  • Kosher salt and freshly ground black pepper


  • Preheat the oven to 425 degrees F.
  • On a rimmed baking sheet, drizzle the squash with olive oil and season with salt and pepper. Roast for about 15-20 minutes, until golden brown at the edges.
  • Combine the cooked farro, squash, pomegranate seeds, parsley, and onion in a large bowl.
  • In a small bowl, combine the vinagrette ingredients: red wine vinegar, olive oil and a few pinches of salt and pepper. Whisk until combine. Top the farro mixture with the vinaigrette and season to taste.
Serving: 3g
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Recipe Rating

  • Reply Sophie October 31, 2014 at 11:29 am

    I made this for dinner last night! We LOVED it, thanks Adrianna! I didn’t change a thing and it was perfect. But next time I might double the parsley πŸ™‚ Great colors and textures, tasty and filling. I made cheese/garlic biscuits, too…. maybe our dinner was a little heavy on the carbs, but darn if this weather isn’t demanding it πŸ˜‰ Thanks again!

  • Reply Liz @ Floating Kitchen October 22, 2014 at 5:45 pm

    Gorgeous salad. Looks like the perfect reset meal. I’m in desperate need of one of those right now!

  • Reply Francesca October 21, 2014 at 11:14 pm

    all dat color. Looks so fun in all this grey we’re having over here.

  • Reply Christina @ The Beautiful Balance October 21, 2014 at 5:42 pm

    Farro is easily one of my favorite grains because of the nutty flavor and chewy texture of it. This recipe has been pinned!

  • Reply Laura (Tutti Dolci) October 21, 2014 at 12:35 pm

    Gorgeous fall salad!

  • Reply Bekah October 20, 2014 at 9:05 pm

    When is your new cookbook going to come out? Will it have lots of pictures of Amelia in it??

    • Reply Adrianna Adarme October 20, 2014 at 9:09 pm

      Fall 2015. And, yes! There may be a whole birthday scene with her. Maybe. πŸ˜‰

  • Reply genevieve @ gratitude & greens October 20, 2014 at 8:16 pm

    This looks so delicious! I’ve been lazy with my good eating habits lately so I totally understand where you’re coming from πŸ˜›

  • Reply Tiffany K October 20, 2014 at 1:33 pm

    I’m making this TONIGHT! My mouth is watering!

  • Reply Ana @ Ana's Rocket Ship October 20, 2014 at 10:20 am

    Ooh… Pretty Pictures!!

  • Reply Jenny Ramsey October 20, 2014 at 10:04 am

    Always looking for whole grain recipes! This looks like a winner!

  • Reply liz October 20, 2014 at 9:56 am

    farro salad with delicata “squash” you mean? sorry to be the person to point that out but it’s driving me nuts haha. bookmarked regardless!

  • Reply Rebekka October 20, 2014 at 4:59 am

    That looks beautiful and delicious!!!

  • Reply Belinda@themoonblushbaker October 20, 2014 at 4:23 am

    Only if I could get Poms in Australia at this time; I could be as detoxed as you! Lovely recipe.