Farro and Delicata Squash Salad
Ingredients
- 4-5 cups Arugula
- 1 small Delicata Squash
- 1 tsp Tarragon
- 1 tsp Thyme
- 2 tsp Grape Seed Oil
- 1 Red Anjou Pear
- 2/3 cup Pomegranate Arils
- 1/2 cup uncooked Farro
- 2-3 Tbsp Honey Mustard Dressing
- Salt and Pepper to taste
Dijon vinaigrette
- 1 Tbsp Dijon Mustard
- 1 Tbsp Vegan Honey or other Sweetener
- 1 1/2 Tbsp Red Wine or Apple Cider Vinegar
- 1/2 tsp Thyme
- 1/2 tsp Tarragon
- Pinch of Salt and Pepper
- 2-3 Tbsp Olive Oil
Preparation
Cut the squash in half and scoop out the seeds.
Slice each half into 1/2-inch pieces.
Coat the slices with grape seed oil, thyme, tarragon, salt, and pepper.
Arrange the slices on a baking sheet and bake at 400°F for 20 minutes.
Flip the slices and bake for another 10 minutes.
Cut the pomegranate in half and remove arils in a bowl of water by gently pulling them out; scoop and set aside.
Cook the farro according to package directions and drain if needed.
In a large bowl, toss the arugula with 3 tablespoons of honey mustard dressing.
Add the cooked farro and pomegranate arils to the bowl and mix well.
Divide the salad into two servings and top with pear slices and roasted squash.
Dijon vinaigrette
Mix all ingredients except the oil together.
While whisking, slowly add the oil until emulsified.
Notes
A store-bought honey mustard dressing can be used, or substitute with the homemade Dijon vinaigrette for a complementary flavor.
