Wild Rice and Farro Salad with Roasted Acorn Squash
 
 
Makes 6 servings
Ingredients
  • 2½ cups water
  • ½ cup wild rice mix
  • ½ cup farro
  • sea salt and freshly ground black pepper, to taste
  • 1 acorn squash, peeled, seeded and cut into ¼"-thick pieces
  • 5 tablespoons olive oil, divided
  • ½ cup diced onion
  • 2 tablespoons red wine vinegar
  • 1 teaspoon honey
  • ½ cup pomegranate seeds
  • ½ cup chopped toasted nuts, like pecans and hazelnuts (see notes)
  • ¼ cup chopped fresh parsley
Instructions
  1. In a medium sauce pan, combine the water, rice, farro and a pinch of salt. Bring to a boil and then reduce heat to medium. Cover and simmer until the rice and farro is tender, about 30 minutes. Drain well and set aside.
  2. Meanwhile, preheat oven to 450 degrees. Place the acorn squash on a baking sheet. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat. Bake for 15 minutes, remove from the oven and stir gently. Bake for an additional 10 minutes or until the squash is caramelized and fork tender.
  3. Heat 1 tablespoon olive oil in a fry pan over medium heat. Add onion and cook until lightly caramelized, 10-12 minutes. Remove from pan and set aside.
  4. Whisk remaining 2 tablespoons olive oil, red wine vinegar and honey in a large bowl. Season with salt and pepper to taste. Add wild rice and farro and toss to combine.
  5. Add the roasted squash, caramelized onions, pomegranate seeds, toasted nuts and parsley to the bowl and toss to combine. Season with salt and pepper. Serve immediately or refrigerate.
Notes
To toast raw nuts, cook them in a fry pan over medium-low heat, stirring occasionally, until fragrant, about 5 minutes. Let cool and then chop.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/wild-rice-and-farro-salad-with-roasted-acorn-squash/