Ingredients
Scale
1 kabocha squash, halved lengthwise, seeds removed and sliced into wedges
2 tablespoons olive oil
2 tablespoons maple syrup
1 teaspoon sumac
1/2 teaspoon coriander
1 can chickpeas, rinsed
1 cup cooked farro
1/2 cup ricotta cheese
For the dressing:
1 shallot, minced
1 teaspoon dijon mustard
1 tablespoon maple syrup
2 tablespoons balsamic vinegar
1 tablespoon pomegranate molasses
1/3 cup olive oil
3 tablespoons flatleaf parsley
Instructions
- Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
- Place the squash in a bowl. Add the olive oil, maple syrup, coriander, sumac and salt and pepper to taste. Roast for 30-35 minutes until tender.
- Pleace the squash on a plate. Top with the chickpeas, ferret and dollops of ricotta cheese.
- In a small bowl, shisk ingredients for the dressing. Drizzle of the salad and serve.
