Step 1

Roasted Delicata Squash:

Step 3

Preheat the oven to 425F degrees. Cut the squash in half lengthwise. Scoop out the seeds with a spoon and cut into ¼-inch halfmoon slices.  Toss with olive oil and season with salt and pepper. Bake until golden brown and tender, about 15 to 20 minutes.

Step 5

Salad:

Step 7

Stir together the yogurt, hummus, tahini and harissa paste until smooth. Smear around the rim of 2 dinner plates.

Step 9

Whisk together the oil, lemon juice, salt and pepper. Toss the arugula and red onions with enough vinaigrette to coat.

Step 11

Arrange the farro, lentils, dressed arugula, roasted squash, avocado and herbs on the prepared plates. Sprinkle with pomegranate seeds, feta and lemon zest. Drizzle with the remaining vinaigrette.

Step 13

Yield: Makes 2 servings