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5 from 1 vote

Farro Delicata Squash Salad

It’s every flavor you’ve ever wanted all tossed into a giant bowl. Not only is it delicious, but it’s healthy, colorful and way easy!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Salad
Cuisine: American
Servings: 4 people
Author: Gaby Dalkin

Ingredients

  • 1 cup raw farro
  • 1 delicata squash – halved cleaned, sliced
  • 1 tablespoon olive oil
  • ½ teaspoon red pepper flakes
  • Kosher salt and freshly cracked pepper
  • 2 bulbs of fennel – sliced thin
  • 2 tablespoon pomegranate molasses
  • 2 persian cucumbers sliced
  • ¼ cup fresh dill – torn
  • ¼ cup fresh basil – torn
  • ¼ cup fresh mint – torn
  • ¼ cup pomegranate seeds
  • ¼ cup slivered almonds
  • 1 juice of lemon
  • 1 cup feta in brine cut into cubes

Instructions

  • 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!

Nutrition

Calories: 459kcal | Carbohydrates: 69g | Protein: 15g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 33mg | Sodium: 505mg | Potassium: 1214mg | Fiber: 15g | Sugar: 13g | Vitamin A: 2404IU | Vitamin C: 36mg | Calcium: 329mg | Iron: 4mg