Farro-and-Acorn Squash Salad

Finish this hearty salad with blue cheese, hazelnuts, and pomegranate seeds.

Ingredients

2large acorn squash (about 1 1/2 pounds each), halved, seeded, and sliced 3/4-inch-thick
1 tbsp.fresh thyme leaves
4 tbsp.olive oil, divided
Kosher salt and freshly ground black pepper
1 1/2 c.farro
3 tbsp.red wine vinegar
2shallots, thinly sliced
3 oz.blue cheese, crumbled (about 1/2 cup)
1/4 c.toasted hazelnuts, chopped
1/4 c.pomegranate seeds

1. Step 1
  Preheat oven to 425°F. Toss together squash, thyme, and 2 tablespoons oil on two large rimmed baking sheets. Season with salt and pepper. Roast, rotating pans once, until golden brown and tender, 18 to 22 minutes. Transfer squash to a cutting board and roughly chop.
2. Step 2Meanwhile, cook farro according to the package directions. Combine vinegar and shallots in a bowl. Season with salt and pepper. Let sit, stirring occasionally, 15 to 20 minutes.
3. Step 3Add remaining 2 tablespoons oil to shallot mixture and stir to combine. Fold in farro, squash, blue cheese, hazelnuts, and pomegranate seeds.