Roasted Delicata and Farro Salad with Hazelnut Dukkah

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.