Step 1

Cook farro according to instructions.

Step 2

Peel and cube the squash. Coat with olive oil and salt and roast at 400F for about 30 minutes. Flip halfway through cooking time.

Step 3

Zest the lemon and set aside. Add the dressing ingredients to a jar and shake until combined.

Step 4

Add cooked farro, roasted squash, pistachios, dates, currants, olives, pomegranate seeds and lemon zest to a big bowl. Add 1/3-1/2 of the dressing and toss to combine.

Step 5

Add the herbs just before serving and toss once more to combine.