Autumn Farro Salad with Pomegranate Molasses

Autumn Farro Salad with Pomegranate Molasses

Recipe by Paul Pollaro Course: Main course, Side dish


Prep time






In this refreshing salad, the familiar fall flavors of roasted squash and poultry herbs are delicately balanced by the tart sweetness of pomegranate molasses and fresh fruit. It’s good enough to eat in any season!


  • Salad Base
  • 1 cup Maine Grains Pearled Farro

  • 2 cups kale

  • Roasted Winter Squash
  • 1 delicata squash (or your preferred winter squash)

  • 2 small yellow onions

  • 6 garlic cloves

  • 1 sprig fresh rosemary

  • 1 sprig fresh sage

  • 1 sprig fresh thyme

  • Apple Cider Vinaigrette
  • 1/3 cup olive oil

  • 1/4 cup apple cider vinegar

  • 2 Tbsp honey

  • 1 garlic clove (crushed or minced)

  • 1 tsp dijon mustard

  • salt & pepper (to taste)

  • Pomegranate Molasses
  • 4 cups pomegranate juice

  • 3/4 cup fresh-squeezed orange juice

  • 1/2 cup cane sugar

  • Additional Toppings
  • 1/2 cup pomegranate seeds

  • 1 apple (diced)

  • 1/4 cup goat cheese (crumbled)


  • Pomegranate Molasses
  • Squeeze 2-3 oranges and pass the juice through a fine sieve or coffee filter to remove the pulp.
  • Combine all ingredients in a heavy-bottomed sauce pot and stir to dissolve sugar. Simmer for 60-90 minutes (stirring occasionally) until liquid coats the back of a spoon or until about 1 cup remains.
  • Roasted Winter Squash
  • Preheat your oven to 450°F.
  • Cut delicata squash into half-rounds, reserving the seeds for later. Peel and halve garlic cloves. Chop onion into bite-sized pieces.
  • Toss vegetables in olive oil and spread evenly on a lined baking sheet with herbs. Season with salt and pepper to taste. Roast for 15-20 minutes or until the squash is softened and slightly browned.
  • Toasted Squash Seeds
  • Rinse squash seeds, pat dry, and toss them in olive oil. Spread evenly on a lined baking sheet. Season with salt and pepper to taste.
  • Roast at 450°F for 15-20 minutes or until lightly toasted.
  • Serve
  • Combine all ingredients for the apple cider vinaigrette in a small mixing bowl. Whisk to emulsify.
  • Tear the kale into bite-sized pieces and massage them in your hand until tender. Toss the farro and kale pieces with apple cider vinaigrette until evenly coated. Use as much or as little dressing as desired. Fold in roasted vegetables (excluding herbs), being careful not to damage the squash.
  • Top with diced apple, pomegranate seeds, crumbled goat cheese, toasted squash seeds, and a drizzle of pomegranate molasses. Serve and enjoy!

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