Farro Salad With Acorn Squash, Kale, + Pomegranate

• ⅛  - Lamb rib 1/4" fat
• ⅛  - Poi
• ⅛  - Light rye flour
• ⅛  - Ground turkey 93% lean
• ⅛  - Cardoon
• ⅛  - Salted Cashews
• ⅛  - Balsam-Pear
• ⅛  - Dry Great Northern Bean
• ⅛  - Honeycrisp Apples
• ⅛  - Ritz cheese filled crackers
• ⅛  - Low Fat Buttermilk
• ⅛  - Low Fat Beef Bologna
• ⅛  - Brownie dry mix
• ⅛  - Drumstick pods
• ⅛  - Milkfish

Instructions

1. Preheat the oven to 375° F. Grease a baking sheet with olive oil and set aside.
2. To cut the acorn squash, start off with a very sharp knife, or it will be more difficult to cut! Chop off the top and bottom to make both sides flat. Stand the acorn squash vertically, and cut it in half. Scrape out the seeds with a spoon. Then, lay the squash horizontally, and cut into 1/2-inch slices.
3. Toss the squash with the olive oil and a big pinch of salt and pepper. Spread evenly on the baking sheet, and bake for 20 minutes. Flip the squash, and bake for another 10-15 minutes, until the squash is fork-tender and starting to caramelize. Set aside.
4. While the squash is baking, combine the farro with 3 cups of water and a pinch of salt in a large pot. Bring to a boil, and then reduce to a simmer for about 30 minutes, until the farro is tender but still has a bite. Drain off excess water, and set aside.
5. While the farro simmers, make the dressing. Heat the olive oil in a pan over medium heat. Add the shallot, and cook until soft. Then, add the garlic, and saute for about 30 seconds. Remove the infused oil from the heat, and let it cool slightly. Whisk in the lemon juice, za’atar, salt, and pepper until smooth. Set aside.
6. Combine the farro, kale, pomegranate jewels, hazelnuts, feta, and scallions. Toss with half of the dressing. Taste, and add more dressing as necessary. Season with salt and pepper, to taste. Place the acorn squash on top (I try not to toss the acorn squash in, because it has a tendency to fall apart). Serve warm or at room-temperature with a dollop of yogurt (if that’s your thing)!