Autumn Harvest Grain Salad

• 1.5 cups, dry farro
• 4 cups, cubed butternut squash
• 3 cups arugula
• 3/4 cup pomegranate seeds
• 1/2 cup, chopped walnuts
• 1/2 cup, crumbled feta cheese
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp raw honey

Instructions

1. Preheat oven to 425°F (220°C). Toss the squash with 1 tbsp oil and salt; roast 30 minutes until tender.
2. Meanwhile, simmer the farro in salted water for about 25 minutes until chewy-tender; drain and cool.
3. Whisk the remaining olive oil, balsamic, and honey for the dressing.
4. Combine the farro, roasted squash, arugula, pomegranate seeds, and walnuts in a large bowl.
5. Toss with the dressing, then fold in the feta. Serve warm or at room temperature.

Tips

• Farro is an ancient wheat variety — use cooked quinoa to keep the salad gluten-free.
• It holds beautifully for meal prep; add the arugula fresh each day if you can.

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