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
Preheat oven to 400 degrees F.
Toss butternut squash with 2 teaspoons olive oil, 1/2 teaspoon salt and pepper, shallots, garlic and sage.
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.
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.
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.