Delicata squash is peanut-shaped, and sometimes referred to as “peanut squash”. The first step is cleaning the squash and getting it ready to roast in the oven.
Once the seeds have been scooped out, slice the squash into 1/4″ half moon slices. Place them on a parchment-lined sheet pan, drizzle with a bit of olive oil and season with salt and pepper.
Roast squash for 25 minutes, flipping halfway through. Set aside. Then place walnuts on small baking sheet and toast in the oven for 7 - 8 minutes. Set aside.
Gather your dressing ingredients while everything is in the oven and whisk it together.
All that’s left now is the fun part – putting it together and eating it.
Toss the baby spinach in a big bowl, then scatter the roasted squash on top.Sprinkle the pomegranate, farro, cheese and walnuts over the salad before drizzling the dressing over the top.