Warm Farro Salad with Roasted Delicata Squash
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 med. Delicata Squash
  • 4-5 Tablespoons olive oil, divided
  • salt and pepper
  • 1 medium onion
  • ¾ cup 10 minute farro
  • 1½ cups chicken or vegetable broth
  • ¼ cup pomegranate seeds
  • 2 Tablespoons roasted pine nuts
  • 2 Tablespons chopped parsley
  • Juice of ½ lemon
  1. Preheat oven to 350 degrees.
  2. Wash the squash, cut them lengthwise, remove the seeds, and cut into roughly ¾ inch cubes.
  3. Toss the cubes with 2 Tablespoons olive oil, season with salt and pepper, and roast on a cookie sheet in the oven for 15 to 20 minutes, or until the squash is tender and the edges are caramelized.
  4. Meanwhile chop the onion, and slowly brown in 2 Tablespoons olive oil, stirring frequently, until the onions are a deep golden brown. I like to cook them at a slightly higher heat than a true caramelize - across between a caramelize and a sautee.
  5. Meanwhile, cook the farro according to package directions with the broth substituting for water.
  6. Combine the cooked farro, the roasted squash, the cooked onions, the pomegranate seeds, the pine nuts and the parsley. Squeeze half a lemon over the salad and toss. If the mixture seems a bit dry, drizzle the remaining 1 Tablespoon olive oil over the salad.
  7. Serve warm or at room temperature.
Recipe by The Domestic Front at https://www.thedomesticfront.com/warm-farro-salad-roasted-delicata-squash/