Roasted Delicata Squash, Farro, and Arugula Salad
 
Prep time
Cook time
Total time
 
This colorful salad is a great side for the holidays and can be made into a main dish with grilled chicken on top. Toss the salad with the dressing immediately before serving.
Author:
Serves: 4 sides
Ingredients
  • Salad
  • ½ cup uncooked farro, rinsed and drained
  • 1 medium delicata squash
  • ½ - 1 tablespoon olive oil
  • salt
  • 5 ounces arugula
  • 1 small apple, thinly sliced
  • ¼ cup pepitas
  • ¼ cup pomegranate seeds*
  • 2-3 ounces goat cheese, crumbled
  • Dressing
  • 3 tablespoons extra virgin olive oil
  • 1½ tablespoons apple cider vinegar
  • 2 teaspoons lemon juice
  • 1 teaspoon honey
  • 1 teaspoon dijon mustard
  • salt and fresh ground pepper, to taste
Instructions
  1. Preheat oven to 425 degrees F. Meanwhile, scrub the squash, washing away any dirt and scrape off any hard spots with a knife. Cut in half length-wise and scoop out seeds. Cut each half into ½-inch half rounds. Arrange squash on a baking sheet and drizzle with olive oil. Toss well and sprinkle with salt. Roast for 25-30 minutes, keeping an eye on them to make sure they don't burn and flipping halfway through. Let cool.
  2. Combine the farro with 1½ cups water in a small saucepan and cook according to package instructions. Let cool completely.
  3. In a small bowl or jar, combine the ingredients for the dressing and whisk or shake well. Taste and adjust as needed.
  4. In a large bowl, toss the arugula and farro with as much dressing as desired. Arrange on plates and add toppings (apple, pepitas, pomegranate seeds, and goat cheese), dividing evenly between plates. Drizzle with additional dressing if desired. Serve immediately.
Notes
*If you can find pomegranates, dried cranberries make a great substitute!
Recipe by thyme & toast at https://thymeandtoast.com/roasted-delicata-squash-farro-and-arugula-salad/