(Image: Alicia Gitlitz)
Ingredients
Directions
- Preheat oven to 425°F.
- 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.
- 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.
- In a small bowl, combine the grape seed oil, honey, orange zest, orange juice, lemon juice, cumin, cinnamon and salt.
- In a large mixing bowl, combine the farro, squash, leeks, dates, pistachios, pomegranate seeds and dressing. Toss to combine.
- Season the salad with salt and pepper, to taste. Garnish with fresh mint before serving.
- If preparing in advance, add the pomegranate seeds and pistachios before serving.***