Farro Salad With Acorn Squash, Kale, Pomegranate

Farro Salad With Acorn Squash, Kale, Pomegranate cover

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Farro Salad With Acorn Squash, Kale, Pomegranate

Sunday Table Verified

Ingredients

Warning0 allergens identified

Farro Salad With Acorn Squash, Kale, Pomegranate

Farro Salad

1 Acorn Squash

2 tablespoons Olive Oil

1 cup Farrorinsed

4 cups Kalechopped

¼ cup Pomegranate Jewels

½ cup Hazelnutschopped

¼ cup Fetacrumbled (optional)

¼ cup Scallionschopped

Plain Greek Yogurtfor serving (optional)

Za’Atar Lemon Dressing

1 Shallotfinely diced

2 cloves Garlicminced

⅓ cup olive oil

⅓ cup Lemon Juice

1 tsp Za’Atar

saltto taste

pepperto taste

Instructions

Farro Salad

Preheat the oven to 375° F. Grease a baking sheet with olive oil and set aside.

To cut the acorn squash, start off with a very sharp knife, or it will be more difficult to cut! Chop off the top and bottom to make both sides flat. Stand the acorn squash vertically, and cut it in half. Scrape out the seeds with a spoon. Then, lay the squash horizontally, and cut into 1/2-inch slices.

Toss the squash with the olive oil and a big pinch of salt and pepper. Spread evenly on the baking sheet, and bake for 20 minutes. Flip the squash, and bake for another 10-15 minutes, until the squash is fork-tender and starting to caramelize. Set aside.

While the squash is baking, combine the farro with 3 cups of water and a pinch of salt in a large pot. Bring to a boil, and then reduce to a simmer for about 30 minutes, until the farro is tender but still has a bite. Drain off excess water, and set aside.

While the farro simmers, make the dressing. Heat the olive oil in a pan over medium heat. Add the shallot, and cook until soft. Then, add the garlic, and saute for about 30 seconds. Remove the infused oil from the heat, and let it cool slightly. Whisk in the lemon juice, za’atar, salt, and pepper until smooth. Set aside.

Combine the farro, kale, pomegranate jewels, hazelnuts, feta, and scallions. Toss with half of the dressing. Taste, and add more dressing as necessary. Season with salt and pepper, to taste. Place the acorn squash on top (I try not to toss the acorn squash in, because it has a tendency to fall apart). Serve warm or at room-temperature with a dollop of yogurt (if that’s your thing)!

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Toast Farro for Nutty Depth 🌾
Dry-toast the farro in a skillet for 2-3 minutes before cooking to unlock a deeper, nuttier flavor that elevates the entire salad's complexity.
Massage Kale with Salt 🥬
Toss raw kale with a pinch of salt and let it sit for 5 minutes before dressing to break down its fibers, making it tender and more receptive to flavors without wilting.
Roast Squash with Za'atar First 🎃
Season acorn squash with Za'atar before roasting rather than after to allow the spices to caramelize and bond with the natural sugars for maximum flavor integration.
Make Dressing Hours Ahead ⏰
Prepare the Greek yogurt-lemon vinaigrette 2-4 hours in advance so the garlic and shallot flavors fully develop and meld with the creamy base.
Add Pomegranate Last 💎
Fold pomegranate arils in just before serving to preserve their bright tartness and prevent their juice from bleeding into the salad and dulling other flavors.