Farro and Spaghetti Squash Salad with Pomegranate Vinaigrette

Featured by Encanto Vineyards in the Pinot Noir Wine Club.
Farro and Spaghetti Squash Salad with Pomegranate Vinaigrette


A healthy and light salad of spaghetti squash and farro drizzled with pomegranate vinaigrette. A perfect side dish to any meal or enjoy it as an entree with a glass of Encanto Vineyards Pinot Noir.

Yield: 4
Prep Time: 25 Minutes
Cook Time: 55 Minutes


• 1 spaghetti squash, about 3 pounds, halved lengthwise and seeds removed
• 2 tablespoons canola oil
• Kosher salt and freshly ground black pepper
• 1 cup farro
• 1 large handful fresh flat-leaf parsley, chopped
• ½ cup dried cranberries
• 1 cup Pomegranate Vinaigrette (recipe follows)
• 2 ounces feta, crumbled (1/4 cup

Pomegranate Vinaigrette:
Makes about 1 cup

• 1 cup pomegranate juice
• 1/4 cup honey or agave nectar
• 1/2 shallot, minced
• 2 garlic cloves, minced
• 2 tablespoons red wine vinegar
• Juice of 1 lemon
• 1 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper


To prepare the squash:
Preheat the oven to 375°. Drizzle the flesh of the squash with oil and season with salt and pepper. Place them, cut sides down, on a baking pan and roast until fork-tender, about 1 hour. Scrape squash with a fork to remove flesh in long strands. Put in a large mixing bowl.

To prepare the faro:
While the squash is in the oven, bring a 2-quart pot of salted water to a boil. Add the farro, reduce the heat to medium-low, and cover. Simmer until the farro is tender and the grains have split open, about 20 minutes. Drain and rinse with cool water. Add the farro to the bowl of spaghetti squash. Add the parsley and dried cranberries. Crumble the feta on top before serving.

Pomegranate Dressing:
Pour the pomegranate juice into a small pot and place over medium-low heat. Add the honey and cook until the juice has reduced to 1/4 cup and is thick and syrupy, roughly 10 minutes. Set aside to cool. In a small mixing bowl or mason jar, combine the cooled pomegranate syrup, shallot, garlic, vinegar, lemon juice, and oil; season lightly with salt and pepper. Whisk or shake to blend and dissolve the salt; reserve at room temperature until needed. Keep any leftover vinaigrette covered in the refrigerator for up to 1 week.

Drizzle with the vinaigrette, season with salt and pepper, and toss to combine. Crumble the feta on top before serving.

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