Ensalada de calabaza de invierno, farro y granada con vinagreta de chalota

Ingredientes

• 1/2 cup farro
• 4 cups cubed squash (I used butternut and sliced delicata)
• 1 tbsp extra virgin olive oil
• Kosher salt and freshly ground pepper
• 1/2 cup pomegranate arils
• 1/2 cup walnuts, chopped
• 5 oz mixed greens
• 3 tbsp white wine vinegar
• 2 tbsp finely minced shallots
• 2 tsp honey or maple syrup
• 1 tsp Dijon mustard
• 1/2 tsp kosher salt
• Freshly ground black pepper
• 6 tbsp extra virgin olive oil

Preparación

1. 1

   Place farro and 2 cups water in a small pot. Bring to a boil and then simmer for 35 minutes, or until softened. (I used semi-cooked farro from Trader Joe's, which takes 10 minutes to cook). Drain excess liquid.

2. 2

   Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Place walnuts on baking sheet and toast while oven preheats for about 7 minutes or until fragrant and golden.

3. 3

   Transfer walnuts to a bowl and place chopped squash evenly on same baking sheet. Drizzle with olive oil and sprinkle liberally with salt and pepper. Toss to combine. Bake for 20-25 minutes or until softened.

4. 4

   In a small bowl, whisk together vinegar, shallots, honey, Dijon, salt and pepper. Whisk in oil until emulsified.

5. 5

   To serve, place a handful of greens on each plate. Top with a bit of squash, farro, pomegranate, walnuts, and drizzle with dressing. Alternatively, you can mix everything together in a large mixing bowl. Add dressing to taste, storing any leftovers in the fridge.