Cook the farro according to the package directions. Remove farro from heat, drain and rinse under cool water.
Preheat the oven to 350°F.
Toss the delicata squash with olive oil, red pepper flakes, salt and pepper. Spread them on a baking sheet and roast until lightly caramelized and soft but not mushy, about 20-25 minutes.
Combine farro, squash, fennel, cucumbers dill, basil, mint, pomegranate seeds and almonds. Drizzle the pomegranate molasses, mix well. Serve warm or cold. Garnish with roughly chopped almonds and feta cheese.
Notes
This is a wonderful salad to keep in the fridge. Whether you have the ingredients ready to go or leftover salad, it's all great. Serve hot or cold!