Farro and Delicata Squash Salad

Farro and Delicata Squash Salad

As the seasons change and we crave more comforting foods so do the types of salads we want. This is the most perfect Fall / Winter Salad that will keep you satisfied and comforted becasue it’s hearty and slightly warm. It’s loaded with tons of flavor. It has Arugula, Pear, Roasted Squash, Farro and Pomegranate Arils. Honey Mustard Dressing is the perfect compliment to this salad. I used a store bought one from Follow Your Heart, but you can easily make your own.

Serves 2

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Ingredients

4 -5 cups of Arugula

1 small Delicata Squash

1 tsp of Tarragon

1 tsp of Thyme

2 tsp of Grape Seed Oil

1 Red Anjou Pear sliced long

2/3 cup Pomegranate Arils

1/2 cup uncooked Farro (cook according to package directions)

2-3 Tbsp of Honey Mustard Dressing ( I used Follow Your Heart)

Salt & Pepper to taste

Directions

1. Cut the Squash in half and scoop out the seeds. Then cut each half into about 1/2” slices (half moons). Lightly coat the slices with the Oil, Thyme, Tarragon, Salt & Pepper. Lay them flat on a baking sheet and bake at 400 for 20 minutes. Flip them over and bake for 10 more minutes.

2. Remove the Pomegranate Arils by cutting the Pomegranate in half and in a bowl of water gently pull out the individual seeds or arils. The seeds will fall to the bottom of the bowl and the rest will float. This makes it so much easier and cleaner to remove them. Simply scoop out the arils and set them aside.

3. Cook the 1/2 cup of dry Farro according to package direcions. Drain any excess liquid if needed and set aside while you assemble the salad.

4. In a large bowl mix together the Arugula and about 3 Tbsp of the Honey Mustard dressing. Toss well.

5. Add in the cooked Farro and Pomegranate Arils and mix well.

6. Divide the Salad into two portions and add slices of Pear and Squash.