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© 2019 The Delicious Cook by Ronnie Woo. All Rights Reserved.

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Roasted Pumpkin with Farro & Walnuts

November 24, 2019

Roasted Pumpkin Farro Salad with Cranberries & Walnuts

(Serves 6)


1 small sugar pie pumpkin

Extra virgin olive oil

Kosher salt

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!




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