Farro-and-Acorn Squash Salad

Name: Farro-and-Acorn Squash Salad
Total time: 50 min
Yield: 8 serving(s)
Ingredients: 2 large acorn squash (about 1 1/2 pounds each), halved, seeded, and sliced 3/4-inch-thick; 1 tbsp. fresh thyme leaves; 4 tbsp. olive oil, divided; Kosher salt and freshly ground black pepper; 1 1/2 c. farro; 3 tbsp. red wine vinegar; 2 shallots, thinly sliced; 3 oz. blue cheese, crumbled (about 1/2 cup); 1/4 c. toasted hazelnuts, chopped; 1/4 c. pomegranate seeds

By Kate Merker, Anna Helm BaxterPublished: Oct 30, 2018

2 Ratings

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Brian Woodcock

Yields:

8 serving(s)

Total Time:

50 mins

Finish this hearty salad with blue cheese, hazelnuts, and pomegranate seeds.

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Ingredients

2 large acorn squash (about 1 1/2 pounds each), halved, seeded, and sliced 3/4-inch-thick
1 Tbsp. fresh thyme leaves
4 Tbsp. olive oil, divided
Kosher salt and freshly ground black pepper
1 1/2 cups farro
3 Tbsp. red wine vinegar
2 shallots, thinly sliced
3 oz. blue cheese, crumbled (about 1/2 cup)
1/4 cup toasted hazelnuts, chopped
1/4 cup pomegranate seeds

Directions

1. Step 1Preheat oven to 425°F. Toss together squash, thyme, and 2 tablespoons oil on two large rimmed baking sheets. Season with salt and pepper. Roast, rotating pans once, until golden brown and tender, 18 to 22 minutes. Transfer squash to a cutting board and roughly chop.
2. Step 2Meanwhile, cook farro according to the package directions. Combine vinegar and shallots in a bowl. Season with salt and pepper. Let sit, stirring occasionally, 15 to 20 minutes.
3. Step 3Add remaining 2 tablespoons oil to shallot mixture and stir to combine. Fold in farro, squash, blue cheese, hazelnuts, and pomegranate seeds.