Reprinted from Blue Apron
In this hearty salad, you’ll take advantage of winter’s unique fruit in two different ways. The dressing is made with pomegranate molasses — a syrup made by boiling down the fruit’s juice. As a garnish, the jewel-like seeds of the fruit add a burst of color and a slightly sweet contrast for the other flavors of the dish. This recipe also uses a special grain called farro. Farro’s unique texture absorb the flavors of the dish, and its heartiness transforms this salad into a hearty entrée that’s perfect for winter.
Makes 2 servings; about 700 calories per serving
Preheat the oven to 450 degrees Fahrenheit. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Trim off and discard the ends of the squash; slice into one-inch-thick rounds. Using a small knife or spoon, cut out and discard the pulp and seeds from each round. Remove and discard the kale stems; roughly chop the leaves. Peel and large dice the parsnip. Crumble the ricotta salata cheese. Roughly chop the almonds. Peel and mince the shallot to get two tablespoons of minced shallot (you may have extra). In a small bowl, combine the minced shallot and vinegar.
Place the squash and parsnip on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in a single, even layer and roast 25 to 27 minutes, or until tender when pierced with a fork.
While the vegetables roast, add the farro to the pot of boiling water. Cook, stirring occasionally, 18 to 20 minutes, or until tender. Drain thoroughly and return to pot. Stir in the kale. Drizzle with olive oil and season with salt and pepper; toss to thoroughly combine.
While the vegetables continue to roast and the farro cooks, heat a small, dry pan (nonstick, if you have one) on medium until hot. Add the almonds. Toast, stirring frequently, 2 to 3 minutes, or until lightly browned and fragrant. Transfer to a bowl and set aside.
While the farro continues to cook, add the pomegranate molasses to the shallot-vinegar mixture; season with salt and pepper. Slowly whisk in two tablespoons of olive oil until thoroughly combined. Set aside.
To the pot of farro and kale, add the roasted vegetables, toasted almonds, pomegranate seeds and pomegranate dressing. Toss to thoroughly combine and season with salt and pepper to taste. Divide the salad between two dishes. Garnish with the ricotta salata cheese. Enjoy!