Preheat the oven to 400 degrees F (200 degrees C) for roasting the squash.
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.
Coat the slices lightly with Olive Oil (1 1/2 tablespoon) and season with Salt (to taste). Roast on an aluminum-lined baking pan for about 30 minutes, turning halfway through.
As the squash roasts, boil Farro (1 cup) in Water (3 cup). 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.
Yield the Pomegranate Seeds (1/4 cup) from the pomegranate by cutting off the stem, and scoring the pomegranate skin in quarters.
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.
When the squash is done, allow it to cool almost completely before cutting it away from the skin and into cubes.
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.
Use the same pan as the squash. Toss the seeds in the Olive Oil (1/4 teaspoon), Salt (1/4 teaspoon), Paprika (1/4 teaspoon), Ground Cumin (1/4 teaspoon), and Ground Black Pepper (1 pinch) evenly on the pan. Toast in the oven for 10 minutes, tossing halfway through.
Chop the Scallion (2 tablespoon).
When all the ingredients are prepared, toss together in a large bowl with 1 tbsp. of olive oil and chopped scallions. Serve and enjoy!