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Jeweled Farro Salad! You've gotta try this salad for Thanksgiving or Christmas. Roasted butternut squash, pistachios, pomegranate seeds, farro, mint and parsley in a lemon dressing. SO good! | www.delishknowledge.com

Jeweled Farro Salad

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6 side dishes 1x
  • Category: dinner, main, side dish
  • Cuisine: vegetarian, holidays, thanksgiving, christmas

Description

Jeweled Farro Salad! You’ve gotta try this salad for Thanksgiving and the holidays. Roasted butternut squash, pistachios, pomegranate seeds, farro, mint and parsley in a lemon dressing. 


  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6 side dishes 1x
  • Category: dinner, main, side dish
  • Cuisine: vegetarian, holidays, thanksgiving, christmas
  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6 side dishes 1x
  • Category: dinner, main, side dish
  • Cuisine: vegetarian, holidays, thanksgiving, christmas
Scale

Ingredients

  • 1 pound cubed butternut squash
  • 2 teaspoon olive oil 
  • 1/2 teaspoon each salt and freshly ground pepper 
  • 2 shallots, diced 
  • 2 garlic cloves, minced 
  • 1/2 teaspoon dried sage (I used rubbed sage from Penzey’s Spices) 
  • 1 cup farro 
  • 1 cup pomegranate seeds 
  • 1/2 cup feta 
  • 1/4 cup chopped fresh mint leaves 
  • 1/3 cup chopped parsley leaves 
  • 1/3 cup chopped pistachios 
  • 1 lemon, zest and juice 
  • 1/3 cup good quality olive oil 
  • salt/pepper to taste 

Instructions

  1. Preheat oven to 400 degrees F. 
  2. Toss butternut squash with 2 teaspoons olive oil, 1/2 teaspoon salt and pepper, shallots, garlic and sage. 
  3. Place in a single layer on a baking sheet and roast until tender and caramelized, about 25-35 minutes. remove from oven and let cool slightly.
  4.  While the squash is roasting, place the farro and water in a medium saucepan and bring to a boil. Reduce heat to low, then simmer until tender. Drain, rinse with cold water and set aside. 
  5. Place the cooked and cooled squash, farro, pomegranate seeds, feta, pistachios mint and cilantro in a large bowl. Whisk together the lemon juice, zest, then drizzle in the olive oil to form a thick emulsion. Drizzle the dressing onto the salad and toss together. Season with salt and pepper. I usually start with 1/4-1/2 teaspoon salt and pepper and go from there. 

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