GOOD COOKIN / Lunch Roasted Delicata and Farro Salad with Hazelnut Dukkah LEVEL Medium TIME 45 min SERVINGS 6 Print Recipe INGREDIENTS For Farro: 2 cups farro 1 teaspoon fine sea salt For Squash: 1 large delicata squash, cut into ⅜” rings and seeded 1 tablespoon olive oil ½ teaspoon fine sea salt For Tahini Dressing: ⅔ cup WoodstockⓇ Organic Tahini ¼ cup lemon juice 2 garlic cloves, minced 1 teaspoon fine sea salt For Dukkah: 1 tablespoon coriander seed 1 teaspoon cumin seed ½ cup roasted hazelnuts 2 tablespoons toasted WoodstockⓇ Organic Sesame Seeds ½ teaspoon black pepper To Serve: 1 cup WoodstockⓇ Organic Sweetened Dried Cranberries 1 cup parsley leaves DIRECTIONS 1. Preheat oven to 400℉. 2. In a large saucepan combine farro, salt, and 4 cups water. Bring to a boil, cover, reduce the heat, and simmer until tender but still chewy, 30-40 minutes. 3. Meanwhile, on a large baking sheet toss squash with oil and salt. Roast until squash is tender and browned, 20-25 minutes. 4. In a medium bowl whisk to combine tahini, lemon juice, garlic, and salt. Whisk in ¼ cup cool water or enough to reach a sauce-like consistency. 5. Heat a small skillet over medium and add coriander and cumin seeds. Toast, stirring frequently, until fragrant and toasted, about 2 minutes. Transfer to a food processor and add hazelnuts, sesame seeds, and pepper. Pulse a few times until coarsely ground. 6. In a serving bowl toss farro with cranberries, parsley, and ½ cup tahini dressing. Top with squash and drizzle with more dressing. Sprinkle dukkah on top.