We love butternut squash and pomegranates this time of year! This fall grain salad is perfect to have as a side dish for the holidays or even better on top of some greens as a hearty salad!
1 1/2 cups cooked farro (we love the Trader Joe’s 10 minute Farro)
1 butternut squash, peeled and cut into 1 inch cubes
1 cup of pomegranate seeds
5 TBSP EVOO, divided
Salt, pepper, garlic powder to taste
1 clove fresh garlic, minced
1 cup fresh cilantro, chopped
Optional: feta cheese, dress with chimichurri (see recipe here)
Baking sheet
Mixing bowl
Instructions:
Preheat oven to 375 degrees.
Coat butternut squash in 2 TBSP EVOO, garlic powder and salt and pepper. Bake for 45 minutes or until tender. Let cool.
In a mixing bowl, add cooked farro and toss with remaining 3 TBSP of EVOO. Add in butternut squash, pomegranate seeds, fresh cilantro , garlic and salt and pepper to taste. Mix until well combined.
Optional: we tossed the grains in our chimichurri recipe and added some Greek feta on top and it was delicious! We also cooked the farro the night before so it had enough time to cool!
