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Butternut Squash Farinata With Arugula Salad & Pomegranate Vinaigrette

A filling and vegan chickpea based entree served on a bed of arugula.
Course Main
Cuisine Vegetarian
Servings 6 servings
Author Recipe from Tal Ronnen’s Crossroads

Ingredients

  • 1 1/2 cups chickpea flour
  • 2 cups filtered water , room temperature
  • 5 Tablespoons olive oil , divided
  • 2 fresh thyme sprigs , leaves stripped from stems and chopped
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 Tablespoon vegan butter (such as Earth Balance)
  • 2 cups finely diced butternut squash
  • 1 shallot , minced

For the dressing:

  • 1/4 cup pomegranate molasses
  • 1/2 shallot , minced
  • Juice from 1 lemon
  • Zest from 1 lemon
  • 1/2 cup olive oil
  • 1 teaspoon finely chopped mint (I used thyme here because it was what I had on hand)
  • 1 Tablespoon finely chopped parsley
  • 2 Tablespoons pomegranate seeds + more for garnish

For the salad:

  • 8 lightly packed cups baby arugula
  • 2 cups cooked farro
  • 1/2 cup Pomegranate Vinaigrette
  • Salt / black pepper

Instructions

  1. For the farinata, whisk together the chickpea flour and water until smooth and free of lumps.
  2. Add 3 tablespoons olive oil, thyme, parsley, salt, and pepper, and continue to whisk until combined.
  3. Cover and let sit at room temperature for at least an hour.
  4. After the batter has set, preheat oven to 425 degrees.
  5. Melt the remaining butter substitute and olive oil into a 10 inch cast iron skillet, on the stove top, over medium heat.
  6. Add the squash and shallot and saute, stirring often, for four minutes or until soft. Season with salt and pepper.
  7. Spread the squash and shallots into an even layer and pour the batter over it.
  8. Transfer to the oven and bake for thirty minutes or until the center is set and the edges are browned.
  9. Remove from oven and let cool for at least ten minutes.
  10. For the dressing, whisk together the pomegranate molasses, shallot, lemon, and olive oil until emulsified. Fold in the mint, parsley, and pomegranate seeds. Season with salt and pepper.
  11. For the salad, mix together the arugula, farro, and vinaigrette. Season with salt and pepper.
  12. To serve, flip the farinata out onto a cutting board and slice into 8 pieces. Place a bed of salad on the place and top with a slice of farinata. Garnish with pomegranate seeds and season with salt and pepper.