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Farro-and-Acorn Squash Salad
Packed with all the delicious flavors of fall, this Farro-and-Acorn Squash Salad is impressive enough to serve with as a Thanksgiving side dish. Plus, it keeps well for lunch leftovers the next day.
👥 8 Servings⏱️ Prep & Cook: 50 min👤 Kate Merker📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●baking sheet
- ●cutting board
- ●oven
- ●bowl
📝 Preparation Steps
1
Preheat oven to 425°F. Toss together squash, thyme, and 2 tablespoons oil on two large rimmed baking sheets. Season with salt and pepper. Roast, rotating pans once, until golden brown and tender, 18 to ⏱️ 22 minutes. Transfer squash to a cutting board and roughly chop.
2
Meanwhile, cook farro according to the package directions. Combine vinegar and shallots in a bowl. Season with salt and pepper. Let sit, stirring occasionally, 15 to ⏱️ 20 minutes.
3
Add remaining 2 tablespoons oil to shallot mixture and stir to combine. Fold in farro, squash, blue cheese, hazelnuts, and pomegranate seeds.
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