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Fall Roasted Butternut Squash and Farro Salad with Pomegranate

A delicious fall inspired recipe featuring farro, a Mediterranean ancient grain, butternut squash and pomegranates. Perfect side dish for Thanksgiving dinner or potluck!
Course Appetizer, Side Dish
Cuisine Mediterranean
Keyword butternut squash, farro, grain bowl, pomegranates
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients

  • 1 cup farro uncooked
  • 2 cups water
  • 1.5 cups diced butternut squash*
  • 1 tablespoon canola oil
  • ½ cup pomegranate arils**
  • 3 cups mixed greens spring mix, spinach
  • 2 scallions diced

For the dressing

  • ¼ cup extra virgin olive oil
  • ¼ cup apple cider vinegar
  • 2 tablespoons maple syrup
  • Pinch of salt

Instructions

  1. Preheat oven to 400F.
  2. Cook farro by placing 1 cup farro in a pot and 2 cups water. Bring to a boil, then cover with a lid and reduce heat to medium low. Cook for 25 minutes or until all liquid is absorbed and farro is cooked. Farro will have a chewy texture. Set aside to cool.

  3. Roast the butternut squash by placing it on a lined sheet pan and drizzle with the oil. Place in the oven for 25-30 minutes until squash is cooked or you can easily pierce through it. Set aside to cool.
  4. Make the dressing by whisking the extra virgin olive oil, vinegar, maple syrup and salt.
  5. Pour the farro into a bowl. Add the vinaigrette and mix well.
  6. Add the butternut squash, scallions, and pomegranate arils, then mix until combined.
  7. When ready to eat, place a bed of the mixed greens on a plate. Add the farro mixture and mix with the greens. Enjoy!

Recipe Notes

*You can buy diced butternut squash from grocery stores in the produce section . Alternatively you can buy a whole butternut squash, peel it, scoop out the insides then dice it.
**You can buy ready to eat pomegranate arils from grocery stores in the produce section or you can buy a whole pomegranate and remove the pomegranate arils by submerging pomegranate quarters into a bowl of water and releasing the seeds with your hand.

If you have leftover farro mixture, you can store it in an airtight container for up to 3 days without the mixed greens. When ready to eat, combine with the mixed greens and enjoy.