Farro Salad with Pumpkin and Feta

For 4 servings:

• Pearled farro: 1 1/3 cups (250 g)
• Pumpkin (preferably Mantuan or butternut for their color and sweet flavor): 2 cups (300 g)
• Feta cheese: 1 cup (150 g)
• Walnuts: 1/2 cup (50 g)
• Fresh arugula: 1 small bunch
• Pomegranate: 1 (optional, for color and crunch)
• Extra virgin olive oil: to taste
• Salt and pepper: to taste
• Fresh rosemary: a few sprigs (to add fragrance to the pumpkin while cooking)

1. Rinse the farro under running water and cook it in plenty of salted water according to the package instructions (usually 20-25 minutes). Once cooked, drain and set aside.
2. Preheat the oven to 400°F (200°C).
3. Cut the pumpkin into 1/2 to 1-inch cubes (1-2 cm) and place them on a baking sheet lined with parchment paper. Drizzle with extra virgin olive oil, season with salt, pepper, and add a few sprigs of rosemary.
4. Roast the pumpkin for about 20-25 minutes, until golden and tender. Remove the rosemary sprigs at the end.
5. Toast the walnuts in a dry skillet for a few minutes until crispy and slightly golden. This enhances their flavor and adds crunch to the salad.
6. In a large bowl, mix the warm farro with the roasted pumpkin.
7. Add the toasted walnuts and crumbled feta cheese. The feta provides a creamy, salty contrast that pairs perfectly with the pumpkin's sweetness.
8. Add the fresh arugula for a touch of green and freshness.
9. If you want an extra pop of color, sprinkle pomegranate seeds over the salad. They add not only a beautiful contrast but also a pleasant crunch and a hint of acidity.
10. Finally, drizzle with extra virgin olive oil and, if you like, a few drops of balsamic vinegar for a subtle sweet-tart contrast.