Roasted Butternut Squash, Lentil & Farro Salad with Pomegranate & Tahini Dressing

We're deep into root vegetables season and my go-to way to prepare them is to coat them in some olive oil, salt and pepper, and roast them in the oven. Toss the caramelized veggies with some quinoa and maple syrup vinaigrette, and you have a meal prepared in less than an hour.


To change it up a bit, I roasted some cubed butternut squash and, rather than quinoa, used farro and lentil to bulk up the meal.


I also used my newly purchased Turkish ingredients of tahini and pomegranate molasses to make a dressing. The pomegranate molasses was an impulse purchase, but I'm so glad I brought some back with me. The tahini is the best I've ever had, with a deep, intense sesame flavour.


Garnish it with some pomegranate seeds and you have yourself a gorgeous and delicious grain salad.

Roasted Butternut Squash, Lentil & Farro Salad with Pomegranate & Tahini Dressing
Inspired by Martha Rose Shulman and Smitten Kitchen

1/2 cup dried green lentils, picked and rinsed over
2 large garlic cloves
1 bay leaf
1 medium butternut squash (about 2 pounds), peeled, seeded and cut into 1-inch pieces
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper, to taste
1/2 cup farro
1/2 cup pomegranate seeds (for garnish, optional)

4 tablespoons extra virgin olive oil
3 tablespoons tahini
2 tablespoons pomegranate molasses
Salt and freshly ground pepper, to taste

Put the lentils, garlic and bay leaves in a small pot with cold water, and set it over medium heat. Let the water come to a simmer (not boiling), then turn the heat to low and cook the lentils in a very gentle simmer just until they are tender, about 30 minutes. Drain and pick out and discard the bay leaf and garlic. You will have about 1 cup cooked lentils. (I made a big batch ahead of time to freeze unused portions for future use.)

Heat the oven to 425 degrees. Place diced squash on a baking sheet, add 2 tablespoons of olive oil and salt and pepper and toss together until squash is thoroughly coated with oil. Spread out in a single, even layer on the baking sheet. Place in oven and roast for 30 to 40 minutes, stirring every 10 minutes, until squash is nice and tender and the edges are lightly coloured (some can be charred). Remove from heat.

While the squash is roasting, cook farro according to the directions on the package (as there are many varieties of farro with different cooking times), in a pot of simmering salted water until the grains are tender but chewy. Drain and cool slightly.

In a small bowl, whisk together 4 tablespoons olive oil, tahini and pomegranate molasses. Add salt and pepper to taste. If the dressing is too thick, thin out with a bit of water.

Toss together squash, lentils, farro and dressing. Garnish with pomegranate seeds and serve.