Farro Salad with Candied Squash, Pomegranate & Feta

Ingredients

 Salad Ingredients       Serves 4-5

2 cups Farro

1 Acorn squash- medium dice

3 tbsp muscovado sugar

Unsalted butter

Ras el Hanout

Lemon juice

3 tbsp Italian parsley

Extra virgin olive oil

1 cup Pomegranate seeds

1/2 cup Feta

Squash ready for the oven

 Farro

In a medium pot fill with cold water add 1 tbsp sea salt add 2 cups farro cook on a simmer until cooked. the texture should be just tender about 45 min - 1 hour drain and cool. *Farro is similar to barley when cooked


Squash


Place squash on a parchment lined baking tray and sprinkle with ras al hanout, muscovado sugar, salt, pepper and butter. Bake at 375F until squash is soft and caramelized about 20-30min. stir the squash while roasting to evenly coat with sugar and butter*allow to cool before using

Squash finished roasting

In large bowl add farro, squash, pomegranate seeds, parsley, fresh lemon juice and olive oil to taste season with salt and pepper add feta last minute

Farro Salad with Beef Kabobs