Directions

1. Preheat oven to 425°F.
2. Cut off the upper portion of the leek, keeping the white and pale green portion at the bottom. Slice into rings and place in a bowl of water, separating the rings to remove the dirt. Drain and pat dry.
3. Place the squash and leeks on a parchment-lined baking sheet and mix with oil, honey, salt and pepper. Roast until tender and caramelized, about 30 minutes, stirring occasionally.
4. In a small bowl, combine the grape seed oil, honey, orange zest, orange juice, lemon juice, cumin, cinnamon and salt.
5. In a large mixing bowl, combine the farro, squash, leeks, dates, pistachios, pomegranate seeds and dressing. Toss to combine.
6. Season the salad with salt and pepper, to taste. Garnish with fresh mint before serving.
7. If preparing in advance, add the pomegranate seeds and pistachios before serving.***