Farro, Butternut Squash and Pomegranate Salad
Recipe created by Maria Reina of Bella Cucina Maria
SERVES: 6
Ingredients
1- 2lb. butternut squash, rinsed well to remove the dirt and peeled (Madura Farms)
Extra virgin olive oil
Kosher salt
Ground black pepper
2 cups a good apple cider plus 2 cups of water (Breezy Hill Orchard)
1 bay leaf
1 cup semi-pearled farro
¾ cup pomegranate arils, see note
1 small red onion, about 3 oz., thinly sliced (Madura Farms)
¼ cup minced fresh parsley leaves (Madura Farms)
Roasted hazelnuts, crushed or garnish
1 – 5 oz. box of spinach greens (Madura Farms)
Maple-cider vinaigrette
¼ cup apple cider
2 tablespoons maple syrup (Madura Farms)
¼ teaspoon dried thyme
½ cup of extra virgin olive oil
¼ cup avocado or canola
¼ teaspoon each of kosher salt and pepper
Directions
1. Preheat the oven to 425.
2. Cut the butternut into 1” cubes. Take care to get them all about the same size so they cook at the same rate. You should have about 4 cups. Place on a rimmed baking sheet and toss with 2 tablespoons of olive oil and a good seasoning of salt and pepper. Cook for 15 minutes until slightly tender. You don’t want them to be really mushy, otherwise they will mash up into the mix. Remove from the oven and let cool on the baking sheet.
3. While you are prepping the butternut place the cider, water, 1 teaspoon of salt and bay leaf in a pot. Bring to a boil and add the farro. Reduce the heat to medium and simmer for about 20 minutes. The farro should be slightly chewy, al dente. Drain and let cool on a baking sheet with your squash.
5. Scoop out the onions and add to the sheet pan with the farro and squash. Its ok if some of the vinaigrette is drizzled. Add the pomegranate seeds and parsley. Gently toss it all together. Taste for seasoning.
6. Serve over spinach greens dressed with the reserved vinaigrette.
How to de-seed a pomegranate:
1. Take a large bowl and fill it with cool water and place in your sink. This helps contain the possible mess!
2. Cut the top off the pomegranate and then follow the white ribs. You should get about 4-5 sections. Place them in the bowl of water and using your fingers gently dislodge the arils, or seeds. The arils will fall to the bottom of the bowl and the white pith will float to the top.
3. Scoop out the white pith and drain. Pop off any remaining pit and rinse under cool water. Drain will and store in an airtight container. They will last in the fridge for about 5 days. Toss when they start to look sticky and smell a little vinegary.
John Jay Homestead
914.232.5651
Every week swing by the manager’s table to check out our market ingredients box, get the recipe, shop and make a true farm-to-table dish at home!
marketmanager@johnjayhomestead.org
www.johnjayhomestead.org
The 2018 John Jay Homestead Farm Market will operate on Saturdays from 10am to 2pm through November 17.
John Jay Homestead is located at 400 Jay Street (Route 22) in Katonah, NY 10536
