Farro Salad w/Delicata Salad & Pomegranate
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 3g