Sage-Roasted Squash and Farro Salad with Pomegranate Vinaigrette

This week highlights the return of local butternut squash to the Farmers' Market. I wrote this recipe especially for Chef Judi Gallagher, who requested a vegetarian dish that can work as a main course or side dish and highlights all the flavors of Thanksgiving. With sage, butternut squash, sweet potatoes, and a couple surprise ingredients, I think it hits the mark.
By / Photography By The Naked South | November 18, 2015

Preparation

To prepare the dressing, whisk together the first seven ingredients until thick and homogenized. 

Now, to create the salad:

  1. Heat oven to 400°. Combine squash, sweet potatoes, oil, and sage on large, rimmed baking sheet. Season generously with salt and pepper. Roast until tender, about 25 minutes. 
  2. Transfer to a large bowl. Add farro, half the walnuts, half the pomegranate seeds, and all but ¼ cup vinaigrette; toss to combine. 
  3. Toss kale with reserved ¼ cup vinaigrette and arrange on a large serving platter. Top with roasted squash mixture. 
  4. Serve topped with remaining walnuts, pomegranate seeds, blue cheese, and sage leaves. 

Ingredients

  • 2 tablespoons pomegranate molasses
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon pure maple syrup or honey
  • 2 teaspoons white miso
  • 1 small clove garlic, minced
  • ½ cup extra virgin olive oil
  • Salt and freshly ground pepper, to taste
  • 1 small butternut squash peeled, seeds removed, and diced
  • 1 large sweet potato, peeled and diced
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons finely chopped sage, plus more for garnish
  • Salt and freshly ground pepper
  • 2 cups cooked farro
  • 1 cup chopped walnuts, toasted
  • 1 cup pomegranate seeds
  • ½ cup crumbled blue cheese or goat cheese, optional
  • 4 cups red kale
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