Kasha or Freekeh Salad With Roasted Squash, Pecans and Pomegranate

• 1 medium butternut squash (about 1 1/2 pounds), peeled, seeded and cut into small dice (about 1/2 inch), about 4 cups
• 6 tablespoons extra virgin olive oil
• Salt to taste
• 4 cups cooked kasha or freekeh
• 1/2 cup pecans, lightly toasted
• 1/2 cup pomegranate seeds (more to taste)
• 1/4 cup chopped fresh parsley or mint, or a combination
• 2 tablespoons sherry vinegar
• 2 tablespoons pomegranate molasses
• 1/2 teaspoon ground allspice
• 2 tablespoons walnut oil (more to taste)

1. Heat the oven to 425 degrees.
2. Line a sheet pan with parchment.
3. Place diced squash on parchment, add 2 tablespoons of olive oil and salt to taste and toss together until squash is thoroughly coated with oil.
4. Spread out in a single, even layer on the baking sheet.
5. Place in oven and roast for 30 to 40 minutes, stirring every 10 minutes, until squash is nice and tender and the edges are lightly colored (some can be charred).
6. Remove from heat.
7. Meanwhile, toss together kasha or freekeh, pecans, pomegranate seeds, and chopped fresh herbs.
8. In a small bowl or measuring cup whisk together vinegar, pomegranate molasses, and salt to taste.
9. Whisk in remaining 4 tablespoons olive oil and walnut oil.
10. Taste and adjust seasoning.
11. Add black pepper if desired.
12. Add squash to grain mixture.
13. Add dressing, toss together and serve.

butternut squash, extra virgin olive oil, salt, freekeh, pecans, pomegranate seeds, parsley, sherry vinegar, pomegranate molasses, ground allspice, walnut oil

Taken from cooking.nytimes.com/recipes/1017232 (may not work)