Ingredients

• 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

1. Preheat the oven to 400°F.
2. In a medium saucepan combine farro with 3 cups of cold water and a pinch of salt. Bring to a boil, lower heat and simmer, uncovered, for 15 to 20 minutes or until tender.
3. Meanwhile, ready all other ingredients. The flavor of this salad is better when it is tossed with the dressing while the farro is still warm.
4. Toss the squash cubes in a little olive oil and coarse salt, then transfer to a parchment-lined baking sheet, in a single layer. Roast the squash in the oven for about 15 to 20 minutes until brown, caramelized, and tender, stopping once halfway through to slide a spatula under the squash and flip it gently and rotate the baking sheet so the squash cooks evenly.
5. In a small bowl, whisk together the vinegars, shallots, and a pinch of salt. In a steady, slow stream, whisk in the olive oil until blended. Season to taste with salt and pepper.
6. Drain the cooked farro, then place the farro in a serving bowl along with cooked squash, pecans, persimmon, parsley, and pomegranate seeds (if using). Pour the dressing over and toss. Add the feta and season with salt and pepper to taste. Toss again gently. Serve over a bed of arugula if desired.
7. This recipe has been updated — first published November 2006.