Harvest Grain Salad

Ingredients

• 1 cup farro, rinsed
• 1 small butternut squash, peeled and cut in 3/4-inch cubes
• 4 tbsp olive oil, divided
• 1 tsp salt, divided
• 1/2 tsp smoked paprika
• 1/2 cup pomegranate seeds
• 1/2 cup crumbled feta
• 1/3 cup toasted pecans, chopped
• 3 cups baby arugula
• 2 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 1 tsp Dijon mustard
• Black pepper to taste

Method

1. 1Heat the oven to 425°F. Toss the squash with 1 tbsp oil, 1/2 tsp salt and the paprika on a sheet pan.
2. 2Roast 25–30 minutes, flipping once, until tender and caramelized at the edges.
3. 3Meanwhile, cook the farro in a pot of salted boiling water for 25–30 minutes until chewy-tender. Drain and spread out to cool slightly.
4. 4Whisk the remaining 3 tbsp oil with the vinegar, maple syrup, Dijon, remaining salt and pepper.
5. 5In a large bowl, toss the warm farro with half the dressing so it soaks in.
6. 6Add the squash, arugula, pecans and pomegranate. Toss with the rest of the dressing, then top with feta.