Roasted Butternut Squash Fig Grain Salad - Walter Stewart's Market

Ingredients

• 4 cups butternut squash, but into ½” cubes
• 2 cups carrots, cut into ½’ pieces (I used rainbow carrots for more color)
• 3 tablespoons olive oil, divided
• 1 tablespoon chopped fresh sage leaves
• 1 tablespoon chopped fresh thyme leaves
• salt and fresh ground pepper, to taste
• 1 cup dried figs
• ¼ cup dried cranberries
• 2 cups apple cider
• 4 cups cooked barley
• 2 cups cooked farro
• 2 cups cooked quinoa
• 2 cups cooked whole sorghum
• 3 tablespoons extra virgin olive oil
• 2 tablespoons pomegranate balsamic vinegar
• ¾ cup parsley, minced
• 1 teaspoon fresh thyme leaves
• 1½ cups pomegranate seeds
• juice from one clementine