The fall may be the best time of year in New England - the colors, the crisp weather and the great tastes are all unique. As part of the transition from summer fitness to fall foliage, GoLocal is teaming with Rhode Island's Dave's Fresh Marketplace in offering "Healthy Meals to Cook at Home. The series gives some great recipes for health cooking and great New England tastes.

Here is a great, fun, tasty fall dish:

Farro, Pumpkin with Pomegranate Seed

GET THE LATEST BREAKING NEWS HERE -- SIGN UP FOR GOLOCAL FREE DAILY EBLAST

4 1/2 cups Semi Pearled Farro
3 cups Pumpkin—peeled and cut into 1/2” cubes
2 tbls. Olive Oil
Pinch Salt
Pinch Black Pepper
1/3 cup Unsalted Pumpkin Seed Kernels
1 each Pomegranate Seeds
To Taste Salt
To Taste Black Pepper
1/4 cup Fresh Chopped Parsley
3 tbls. Fresh Chopped Mint

Dressing
1/3 cup Olive Oil
1/4 cup Sherry Vinegar
3 tbls. Shallots—minced
2 tbls. Pure Maple Syrup

• Peel and cube pumpkin. Toss with olive oil, salt and black pepper. Roast in 375° oven until pumpkin is tender.
• Rinse Farro under water. Cook according to directions in salted boiling water. Reduce to simmer until just tender. Will have a slight chew to it.
*Ratio for water to Farro: For every 1 cup of Farro, use 2 1/2 cups of water.
• Drain liquid, then cool.
• Cut pomegranate into halves and remove seeds.
• Prepare dressing by whisking ingredients together.
• Place all ingredients into bowl. Mix to combine. Refrigerate.

This series is brought to you through a sponsorship by Dave's Fresh Marketplace - enjoy.