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Warm Farro Salad With Roasted Squash, Persimmons And Pecans

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The Kitchn
Related tags
sides vegetarian mothers' day lunch
Nutrition per serving    (USDA % daily values)
CAL
477
FAT
95%
CHOL
5%
SOD
141%

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Ingredients for 8 servings

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

6 cups cold water

salt

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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