Pleasantly chewy farro, already cooked for you, is the basis for this beautiful autumn grain bowl. It’s drizzled in an earthy tahini dressing and brightened with fresh pomegranate and mint leaves.
Allergen Note: Contains milk, wheat.
Place the shredded kale in a bowl, drizzle with 1 tablespoon olive oil, some of the tahini dressing, and a pinch of salt, and toss to coat.
Use a small knife to score the pomegranate skin around the middle, without cutting into the seeds. Gently tear in half. Hold each half over a medium bowl and tap with a wooden spoon to release the seeds. Discard the skin and white pith and set the seeds aside. Pick a handful of mint leaves and toss the stems.
In a frying pan over medium-high heat, warm 1 tablespoon olive oil. Add the farro and stir to warm through, about 3 minutes. Transfer the farro to bowls and set aside and keep warm.
Return the pan to the heat, and add another 1 tablespoon olive oil. Add the winter squash and stir until warmed through and crispy, 3 minutes. Add the winter squash to the bowls.
To finish the grain bowls, top with a pile of the dressed kale, and sprinkle with the feta, toasted seeds, and pomegranate seeds. Scatter with the mint leaves and serve warm.