WARM FARRO SALAD
Steps:
- Toss cubed winter squash and tomatoes with olive oil and salt on baking sheet; roast 425° until tender, about 25 minutes. Meanwhile, combine farro or barley in a saucepan with ½ tsp of salt, red pepper flakes, bay leaf, and enough water to cover by 1". Bring to a simmer over high heat, then reduce the heat to medium low and cook, uncovered, until al dente, 15-20 minutes. Drain the farro (remove the bay leaf) and toss with the squash, tomatoes, 1 tbsp olive oil, parsley, and pecorino. Season with salt and pepper.
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