For the Salad:2 cups cubed and peeled butternut squash
For the Pomegranate Vinaigrette:1 garlic clove, sliced
For the Salmon:1 tablespoon olive oil
For the Salad:
Preheat the oven to 425°F and place the cubed squash on a large baking sheet. Drizzle liberally with olive oil and season with salt and pepper. Roast for 15-20 minutes, tossing occasionally, or until tender and caramelized. Remove from the oven and allow to cool.
Meanwhile, place the farro and 2 cups of water in a small saucepan along with 1 teaspoon of salt. Bring the mixture to a boil, reduce the heat to a simmer, cover, and cook until tender, about 20 minutes. Drain off any excess water and allow the farro to cool.
For the Vinaigrette:
Combine all the ingredients except the olive oil in a bowl and mix well to combine. Slowly stream in the olive oil while whisking constantly. Season the dressing, to taste, with salt and pepper.
For the Salmon:
Heat a large skillet over medium-high heat and add the oil. Season the salmon with salt and pepper on both sides. Place the salmon, skin side down, in the hot pan and cook for 4 minutes or until the skin is crispy and rendered. Flip the salmon over gently and cook for another 2 minutes. Remove the salmon from the pan and allow to cool slightly.
To each serving bowl or plate, add mixed greens, the roasted squash, the cooked farro, dried cranberries, pepitas, pomegranate arils, and a piece of the salmon. Drizzle everything liberally with the vinaigrette and serve.
I like to serve this while the heated components are still slightly warm (but not hot). The warm fish and farro, for example, are extra delicious with the cooler salad components.