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SideChef
Recipes
Dairy-Free
Roasted Acorn Squash & Pomegranate Farro Salad

12 INGREDIENTS • 11 STEPS • 55MINS

Roasted Acorn Squash & Pomegranate Farro Salad

Recipe

4.3

3 ratings
A very balanced dish from the spices of the squash seeds and sweetness of the pomegranate seeds. The seeds are also a nice textural contrast to the soft farro and squash. The balance of flavors meant that I didn't have to season the final dish at all, so it stayed low-sodium and low-fat. A perfect fall salad.
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A very balanced dish from the spices of the squash seeds and sweetness of the pomegranate seeds. The seeds are also a nice textural contrast to the soft farro and squash. The balance of flavors meant that I didn't have to season the final dish at all, so it stayed low-sodium and low-fat. A perfect fall salad.
author_avatar
Jenessa's Dinners
Hi, I'm Jenessa. My goal is to offer up a healthy, modern twist on traditional recipes from around the world.
http://jenessasdinners.blogspot.com

55MINS

Total Time

$2.11

Cost Per Serving

Ingredients

Servings
4
us / metric
Acorn Squash
1
Medium Acorn Squash
Farro
1 cup
Farro
Pomegranate Seeds
4 Tbsp
Pomegranate Seeds
Scallion
2 Tbsp
Scallions, chopped
Olive Oil
1 1/2 Tbsp
Olive Oil
Olive Oil
1/4 tsp
Olive Oil
Salt
1/4 tsp
Salt
Paprika
1/4 tsp
Paprika
Ground Cumin
1/4 tsp
Ground Cumin
Ground Black Pepper
1 pinch
Ground Black Pepper
Salt
to taste
Salt
Water
3 cups
Water

Nutrition Per Serving

VIEW ALL
Calories
240
Fat
6.5 g
Protein
7.8 g
Carbs
39.9 g
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Roasted Acorn Squash & Pomegranate Farro Salad
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author_avatar
Jenessa's Dinners
Hi, I'm Jenessa. My goal is to offer up a healthy, modern twist on traditional recipes from around the world.
http://jenessasdinners.blogspot.com

Cooking Instructions

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step 1
Preheat the oven to 400 degrees F (200 degrees C) for roasting the squash.
step 2
Half the Acorn Squash (1) lengthwise and scoop out the seeds, setting them aside for toasting later. Slice the halves into 3/4 inch crescents.
step 2 Half the Acorn Squash (1) lengthwise and scoop out the seeds, setting them aside for toasting later. Slice the halves into 3/4 inch crescents.
step 3
Coat the slices lightly with Olive Oil (1 1/2 Tbsp) and season with Salt (to taste). Roast on an aluminum-lined baking pan for about 30 minutes, turning halfway through.
step 3 Coat the slices lightly with Olive Oil (1 1/2 Tbsp) and season with Salt (to taste). Roast on an aluminum-lined baking pan for about 30 minutes, turning halfway through.
step 4
As the squash roasts, boil Farro (1 cup) in Water (3 cups). Once at a boil, turn down to a simmer and cover for 15 minutes until al dente. Drain the remaining water, and set aside in a large bowl to cool.
step 4 As the squash roasts, boil Farro (1 cup) in Water (3 cups). Once at a boil, turn down to a simmer and cover for 15 minutes until al dente. Drain the remaining water, and set aside in a large bowl to cool.
step 5
Yield the Pomegranate Seeds (4 Tbsp) from the pomegranate by cutting off the stem, and scoring the pomegranate skin in quarters.
step 5 Yield the Pomegranate Seeds (4 Tbsp) from the pomegranate by cutting off the stem, and scoring the pomegranate skin in quarters.
step 6
Soak the scored pomegranate in water for a few minutes, before breaking it apart and seeding it under water. The pith with float to the surface of the water as you continue to agitate the seeds. Drain them and side them aside.
step 6 Soak the scored pomegranate in water for a few minutes, before breaking it apart and seeding it under water. The pith with float to the surface of the water as you continue to agitate the seeds. Drain them and side them aside.
step 7
When the squash is done, allow it to cool almost completely before cutting it away from the skin and into cubes.
step 7 When the squash is done, allow it to cool almost completely before cutting it away from the skin and into cubes.
step 8
Similar to the process for seeding the pomegranate, soak the squash seeds and pith in water, and agitate to separate the seeds. Discard as much of the pith as possible.
step 9
Use the same pan as the squash. Toss the seeds in the Olive Oil (1/4 tsp), Salt (1/4 tsp), Paprika (1/4 tsp), Ground Cumin (1/4 tsp), and Ground Black Pepper (1 pinch) evenly on the pan. Toast in the oven for 10 minutes, tossing halfway through.
step 9 Use the same pan as the squash. Toss the seeds in the Olive Oil (1/4 tsp), Salt (1/4 tsp), Paprika (1/4 tsp), Ground Cumin (1/4 tsp), and Ground Black Pepper (1 pinch) evenly on the pan. Toast in the oven for 10 minutes, tossing halfway through.
step 10
Chop the Scallions (2 Tbsp).
step 10 Chop the Scallions (2 Tbsp).
step 11
When all the ingredients are prepared, toss together in a large bowl with 1 tbsp. of olive oil and chopped scallions. Serve and enjoy!
step 11 When all the ingredients are prepared, toss together in a large bowl with 1 tbsp. of olive oil and chopped scallions. Serve and enjoy!

Tags

Dairy-Free
American
Lunch
Healthy
Shellfish-Free
Dinner
Vegan
Vegetarian
Salad
Vegetables
Thanksgiving
Whole Grains
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