Farro and Delicata Squash Salad
Ingredients
- 4-5 cups arugula
- 1 small delicata squash
- 1 teaspoon tarragon
- 1 teaspoon thyme
- 2 teaspoons grape seed oil
- 1 red Anjou pear
- 2/3 cup pomegranate arils
- 1/2 cup uncooked farro
- 2-3 tablespoons Maple Dijon dressing
- Salt and pepper to taste
Maple dijon vinaigrette
- 3 tablespoons maple syrup
- 3.5 tablespoons Dijon mustard
- 2 tablespoons white balsamic vinegar
- 4 tablespoons olive oil
- 1.5 teaspoons thyme
- Salt and pepper to taste
- 2 tablespoons water
Preparation
Whisk together all ingredients for the Maple Dijon Vinaigrette until well combined.
Cut the delicata squash in half, scoop out the seeds, and slice into 1/2-inch half-moons. Coat with grape seed oil, thyme, tarragon, salt, and pepper. Arrange on a baking sheet and bake at 400°F for 20 minutes. Flip and bake for another 10 minutes.
Cut the pomegranate in half and submerge in a bowl of water. Gently remove the arils; they will sink while the membranes float. Scoop out the arils and set aside.
Cook the farro according to package directions, drain any excess liquid, and set aside.
In a large bowl, combine the arugula with about 3 tablespoons of the Maple Dijon dressing and toss well.
Add the cooked farro and pomegranate arils to the bowl and mix well.
Divide the salad into two portions and top with slices of pear and roasted squash.
