Warm Farro Salad with Roasted Squash, Persimmons & Pecans

Prep: 15 mins

Cook: 30 mins

Difficulty: Intermediate

Servings: 6 Servings

The cooler fall temperatures have inspired me to take a break from my usual quinoa salad and cook some nutty farro instead. I love its toothsome texture, and its flavor pairs well with fall ingredients.

Ingredients

1 1/2 cups uncooked farro
1 medium delicata squash, peeled, seeds removed, and diced (approximately 2 cups)
2 tablespoons balsamic vinegar
1 tablespoon good-quality apple cider or white wine vinegar
1 tablespoon finely chopped shallot
1/4 cup olive oil
1/3 cup pecan halves, lightly toasted
1 fuyu persimmon, diced small
1/4 cup chopped Italian parsley
3 ounces crumbled feta
1/3 cup pomegranate seeds (optional)
Salt and pepper to taste