Autumn Salad

Total Time


  • 1 acorn squash
  • 1 barlett pear
  • 1 pomegranate
  • 1/2 cup cooked farro
  • 1 ball mozzarella
  • 2 tbps maple syrup
  • 1 tbsp olive oil (or coconut oil)
  • pinch of sea salt
  • pinch of pepper
  • 1/4 cup olive oil
  • 1 lemon
  • 1/2 clove of garlic
  • 1/2 cup basil leaves
  • 1/2 tsp salt
  • 1/2 tsp chili flakes


Start by making the basil oil. Finely chop the basil, squeeze the lemon and add it to a small bowl with the rest of the ingredients and set aside.

Bring 1  1/2  cups of water to a boil, and add the farro. Bring to a simmer and cook until tender (about 30 minutes).  Strain, discard the water and set farro aside.

While the farro cooks, preheat your oven to 375. Cut the acorn squash in rounds and remove the seeds. Place the squash in a medium size bowl and add the maple syrup, oil, salt and pepper. Coat well and place on a baking sheet. Bake for 20 minutes, turning once.

Cut the pear in thin slices, remove the pomegranate seeds, and tear the mozzarella in small pieces.

Once the farro and squash have cooled slightly, place the squash on a plate, sprinkle with farro and pomegranate seeds, add the pear slices and mozzarella and top with basil oil.

Note: the farro can be cooked the day before.

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