Roasted Pumpkin Farro Salad with Cranberries & Walnuts
1 small sugar pie pumpkin
Extra virgin olive oil
Freshly ground black pepper
2 tablespoons rice vinegar
2 tablespoons maple syrup
1 to 3 teaspoons sriracha hot sauce, to taste
½ cup uncooked farro, cooked according to package
½ cup dried cranberries
¼ cup toasted walnuts
¼ cup feta cheese, crumbled or cubed
¼ cup fresh mint leaves
Roast the Pumpkin
Preheat oven to 400 degrees F. Using a sharp knife, cut the pumpkin in half and scoop out the seeds. Cut the pumpkin into ¾-inch thick slices (leaving the skin on). Place pumpkin slices onto a baking sheet and drizzle with olive oil, salt, and ground black pepper. Gently toss to combine and lay out evenly in a single layer. Transfer to oven and roast until tender, about 15-17 minutes.
Make the Maple Sriracha Vinaigrette
In a medium bowl, whisk together the rice vinegar, maple syrup, sriracha hot sauce, ¼ teaspoon salt, and ¼ teaspoon ground black pepper. While whisking, slowly drizzle in ¼ cup extra virgin olive oil, and whisk until combined. Set aside.
Finish the Dish
On a large platter, arrange the roasted pumpkin. Evenly sprinkle the cooked farro over top, followed by the cranberries and toasted walnuts. Drizzle about half the vinaigrette over the dish, top with feta cheese and garnish with mint leaves. Enjoy!