What if we went to Santa Monica for 3 days in search of well-being and rejuvenation? After visiting one of the 4 weekly farmer’s markets, the basket full of beautiful vegetables, we came back to The Gourmandise School where Chef Carol Cotner Thompson invited us to prepare and try her Fall Harvest Salad.

This dish, she said, is hearty enough to stand as a main dish and marries well as a side next to turkey or chicken and is absolutely, without a doubt, a favorite dish when harvest is at its peak.

Step 1
Preheat the oven to 200°C/400°F.
Cut the cauliflower into florets, taking off as much of the stem as you can.
Toss with a touch of oil and salt and roast, uncovered, for about 25 minutes.

Step 2
Cut your squash in half lengthwise and remove the seeds. Peel the out layer of the squash and cut into half moon slices. Toss with oil and salt and place in the oven as well until tender to the fork (we love these with some nice caramelization).

Step 3
While the vegetables are roasting, simmer the soaked farrow in salted water until soft but still a bit chewy (about 30 minutes). Drain.

Step 4
In a medium or large pan, saute the onions with the olive oil until translucent. Add the garlic and rosemary and saute for another minute.

Step 5
Place the farrow in a serving bowl and toss vegetables with the cooked farro. Season with salt and pepper to taste and garnish with pomegranate seeds.