Winter Squash, Farro and Pomegranate Salad
Ingredients
The salad
-
½
cup
farro
-
4
cups
cubed squash (butternut and delicata)
-
1
tbsp
extra virgin olive oil
-
to taste
Kosher salt and freshly ground pepper
-
½
cup
pomegranate arils
-
½
cup
walnuts, chopped
-
5
oz
mixed greens
The shallot vinaigrette
-
3
tbsp
white wine vinegar
-
2
tbsp
finely minced shallots
-
2
tsp
honey or maple syrup
-
1
tsp
Dijon mustard
-
½
tsp
kosher salt
-
to taste
freshly ground black pepper
-
6
tbsp
extra virgin olive oil
Instructions
- Cook farro in a small pot with water until softened, then drain excess liquid.
- Preheat oven to 375°F and toast walnuts on a baking sheet for about 7 minutes.
- Place chopped squash on the same baking sheet, drizzle with olive oil, and season with salt and pepper. Bake for 20 minutes until softened.
- Whisk together the vinaigrette ingredients in a small bowl until emulsified.
- To serve, place greens on each plate and top with squash, farro, pomegranate, walnuts, and drizzle with dressing, or mix everything in a bowl.
Nutrition Facts (estimated)
Servings
4-6
Calories
300
Total fat
15g
Total carbohydrates
35g
Total protein
8g
Sodium
200mg
Cholesterol
0mg
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