Warm Farro Salad with Butternut Squash and Pomegranate
Prep time: 
Cook time: 
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Serves: 4 servings
  • ¼ cup of olive oil
  • 1 shallot minced
  • 2 garlic cloves minced
  • 2 cups of chicken stock
  • 1 cup of faro
  • 1 small butternut squash cut into 1 inch large pieces (about 1 lb)
  • ¼ cup of apple cider vinegar
  • ½ cup of pomegranate seeds
  • ½ cup of toasted walnuts
  • ⅓ cup of chopped cilantro
  • salt
  1. Preheat oven to 375 degrees.
  2. Heat two tablespoons of oil in saucepan. Add shallot and garlic and sautee until softened.
  3. Add farro and stock and bring to a boil. Reduce heat and simmer, stirring occasionally unit the stock has evaporated entirely. This should take about 30 minutes or so.
  4. Meanwhile, toss squash in olive oil and season. Spread out evenly on jelly roll pan and drizzle apple cider vinegar over top. Roast for about 30 minutes, until golden and soft.
  5. Toss cooked farro with squash, pomegranate seeds, walnuts and cilantro and serve
Recipe by Talia Bunting at https://www.taliabunting.com/warm-farro-salad-with-butternut-squash-and-pomegranate/