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Warm Farro Salad with Roasted Squash, Persimmons & Pecans — Recipes from The Kitchn

kept bymlehet
recipe byThe Kitchn

1 1/2 cups uncooked farro
1 medium delicata squash, peeled, seeds removed, and diced (approximately 2 cups)
2 tablespoons balsamic 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
3 ounces crumbled feta
1/3 cup pomegranate seeds (optional)
Salt and pepper to taste



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