-
For the farinata, whisk together the chickpea flour and water until smooth and free of lumps.
-
Add 3 tablespoons olive oil, thyme, parsley, salt, and pepper, and continue to whisk until combined.
-
Cover and let sit at room temperature for at least an hour.
-
After the batter has set, preheat oven to 425 degrees.
-
Melt the remaining butter substitute and olive oil into a 10 inch cast iron skillet, on the stove top, over medium heat.
-
Add the squash and shallot and saute, stirring often, for four minutes or until soft. Season with salt and pepper.
-
Spread the squash and shallots into an even layer and pour the batter over it.
-
Transfer to the oven and bake for thirty minutes or until the center is set and the edges are browned.
-
Remove from oven and let cool for at least ten minutes.
-
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.
-
For the salad, mix together the arugula, farro, and vinaigrette. Season with salt and pepper.
-
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.