Warm Farro Salad With Roasted Squash, Persimmons And Pecans

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1 1/2 cups faro (soaked to cover in cold water for 6 hours or overnight)

6 cups cold water


1 medium Delicata squash, peeled and diced small (about 1 3/4 cups)

2 tablespoons Fig Balsamic or other sweet fruity vinegar

1 tablespoon good quality apple cider or white wine vinegar

1 tablespoon finely chopped shallot

1/4 cup olive oil

1/3 cup pecan halves, lightly toasted

1 Fuyu persimmon, diced small

1/4 cup chopped Italian parsley

1/3 cup pomegranate seeds (optional)

3 ounces crumbled feta

Salt and pepper to taste

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