▢ ¾ cup farro uncooked
▢ ½ cup pomegranate arils
▢ ⅓ cup pecans toasted
▢ ⅓ cup feta cheese crumbled
▢ 1 ½ cups arugula packed
▢ ½ cup balsamic dressing or homemade dressing below
▢ ½ red onion thinly sliced
▢ 1 ½ cups butternut squash ½” diced
▢ 1 ½ cups Brussels sprouts washed and halved
▢ 2 tablespoons olive oil divided
▢ salt & pepper to taste
Preheat oven to 425°F.
Toss onion, butternut squash, and brussels sprouts with 1 tablespoon olive oil, salt & pepper to taste. Place on a baking sheet and roast 15 minutes. Stir and roast an additional 10-15 minutes or until tender. Set aside to cool.
While vegetables are roasting, place farro in a pot with 3 cups of salted water. Bring to a boil, reduce heat to a simmer and cook until farro is tender about 14-16 minutes. Drain well, rinse under cool water and cool slightly.
If using homemade dressing below, combine all dressing ingredients in a small jar and shake well.
In a large bowl, combine cooled farro, butternut squash mixture, pomegranate, half of the pecans, and half of the feta cheese. Toss with ⅓ cup of dressing. Stir in arugula.
Top with remaining pecans and feta before serving.