Ingredients
The following ingredients have 9 Servings
- 2/3 cup olive oil
- 3 tbsp pomegranate molasses
- 2 tbsp maple syrup
- 2 tbsp apple cider vinegar (champagne vinegar or white wine vinegar work great too!)
- 1/2 tsp cumin
- 1/4 tsp salt
- 1/4 tsp sumac
- 1/8 tsp cinnamon
- pinch of cardamon
- juice from 1/2 a lemon
- 2 lbs butternut or delicata squash
- 1 cup uncooked farro
- 4 medjool dates, pitted and chopped
- 1/4 cup currants (optional)
- 3/4 cup pistachios, toasted and chopped
- 1/2 cup castelvetrano olives, pitted and chopped
- 1/2 cup pomegranate seeds
- 1/2 bunch parsley, leaves picked and chopped
- 1 bunch mint, leaves picked and chopped
- zest from 1 lemon
Instruction
- Cook farro according to instructions.
- Peel and cube the squash. Coat with olive oil and salt and roast at 400F for about 30 minutes. Flip halfway through cooking time.
- Zest the lemon and set aside. Add the dressing ingredients to a jar and shake until combined.
- Add cooked farro, roasted squash, pistachios, dates, currants, olives, pomegranate seeds and lemon zest to a big bowl. Add 1/3-1/2 of the dressing and toss to combine.
- Add the herbs just before serving and toss once more to combine.
