Finish this hearty salad with blue cheese, hazelnuts, and pomegranate seeds.
Directions
- Step 1Preheat 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.
- 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.
- Step 3Add remaining 2 tablespoons oil to shallot mixture and stir to combine. Fold in farro, squash, blue cheese, hazelnuts, and pomegranate seeds.