INGREDIENTS
1 cup
raw farro
1
delicata squash – halved, cleaned, sliced
1 tbsp
olive oil
1/2 tsp
red pepper flakes
Kosher salt and freshly cracked pepper
2
bulbs of fennel – sliced thin
2 tbsp
pomegranate molasses
2
persian cucumbers, sliced
1/4 cup
fresh dill – torn
1/4 cup
fresh basil – torn
1/4 cup
fresh mint – torn
1/4 cup
pomegranate seeds
1/4 cup
slivered almonds
1
juice of lemon
1 cup
feta in brine, cut into cubes