Farro and Spaghetti Squash Salad with Pomegranate Vinaigrette

Featured by Encanto Vineyards in the Pinot Noir Wine Club.


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 farro:

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.