Farro Salad with Roasted Delicata Squash
A gorgeous, texture-rich grain salad that brings together nutty farro, sweet squash, crisp fennel, and juicy cucumbers—all lifted with herbs, pomegranate, and creamy feta. It’s vibrant, nourishing, and full of flavor with every bite.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 mins
- Yield: 8 1x
Ingredients
2 cups raw farro
2 delicata squash, halved, cleaned & sliced
2 tablespoons olive oil
1 teaspoon red pepper flakes
Kosher salt & freshly cracked black pepper
4 bulbs fennel, thinly sliced
4 tablespoons pomegranate molasses
4 Persian cucumbers, sliced
½ cup fresh dill, torn
½ cup fresh basil, torn
½ cup fresh mint, torn
½ cup pomegranate seeds
½ cup slivered almonds
Juice of 2 lemons
2 cups feta in brine, cut into cubes
Instructions
Cook farro according to package instructions. Drain and let cool.
Preheat oven to 425°F (220°C). Toss delicata squash with olive oil, red pepper flakes, salt, and pepper. Roast 20–25 minutes until tender and caramelized.
In a large bowl, combine farro, roasted squash, fennel, cucumbers, herbs, pomegranate seeds, and almonds.
Drizzle with pomegranate molasses and lemon juice. Toss gently.
Add feta cubes and toss lightly again. Serve at room temp or lightly chilled.
Nutrition
- Calories: 400
- Fat: 22g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 12g