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5 from 1 vote

Farro Salad w/Delicata Salad & Pomegranate

Prep Time10 minutes
Cook Time15 minutes
Total Time25 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