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Farro salad with acorn squash
The chewy texture and nutty flavour of farro add body to this salad while pairing perfectly with the sweet, autumnal notes of the acorn squash and the pops of pomegranate tartness.
SERVES
4
TO
6
Ingredients
Salad
- 1 acorn squash, halved seeds removed and sliced into half moons
- Olive oil, for tossing
- Salt and black pepper, to season
- 6 cups (1.4L) vegetable stock
- 2 cups (470ml) farro
- 1 bay leaf
Vinaigrette
- 6 tablespoons (90ml) apple cider vinegar
- 1/4 cup (60ml) Dijon mustard
- 3 cloves garlic, grated
- 2 tablespoons (30ml) honey
- 1 cup (240ml) olive oil
Assemble
- 2 shallots, diced
- 1/2 cup (120ml) hazelnuts, toasted and crushed
- 2 cups (1 bunch) arugula
- 1/2 bunch basil leaves, torn
- 1/2 bunch parsley, chopped
- 1 pomegranate, seeds only
Directions
Salad
- Preheat the oven to 400° F (205° C).
- In a bowl, toss squash with olive oil, salt, and pepper.
- Layout squash slices on a lined sheet pan and roast until tender and golden, roughly 15 minutes. Remove and allow to cool to room temperature.
- Bring vegetable stock to a boil in a large pot and add farro and bay leaf.
- Reduce to a simmer and cook until farro Is al dente, 20 to 25 minutes.
- Strain farro and discard bay leaf. Spread farro on an oiled sheet pan, tossing with a little more olive oil to prevent clumping. Reserve for assembly.
Vinaigrette
- In a mason jar, combine apple cider vinegar, Dijon mustard, garlic, honey, olive oil, salt, and pepper. Screw on the lid and shake vigorously to emulsify.
Assemble
- If needed, reheat the squash in the oven until warm, three to four minutes.
- In a large bowl, mix the reserved farro, shallots, and hazelnuts with some of the dressing.
- Transfer the warm squash to a serving tray.
- Fold the arugula, basil, and parsley into the farro salad.
- Spoon farro-arugula salad over and around the acorn squash.
- Garnish with pomegranate seeds, more hazelnuts, and additional dressing.
- Serve immediately. Enjoy!
