Kabocha squash, farro and chickpea salad - Vanessa Perrone

Ingredients

• 1 kabocha squash, halved lengthwise, seeds removed and sliced into wedges
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• 1 teaspoon sumac
• ½ teaspoon coriander
• 1 can chickpeas, rinsed
• 1 cup cooked farro
• ½ cup ricotta cheese
• For the dressing:
• 1 shallot, minced
• 1 teaspoon dijon mustard
• 1 tablespoon maple syrup
• 2 tablespoons balsamic vinegar
• 1 tablespoon pomegranate molasses
• ⅓ cup olive oil
• 3 tablespoons flatleaf parsley