Fall Farro Salad with Butternut Squash
Cozy up this fall with this hearty fall farro salad with caramelized roasted butternut squash, cranberries, toasted nuts, and creamy feta. This is a great side dish for the holidays or a light lunch!
Servings: 4
Calories: 491kcal
Equipment
Ingredients
- 1 cup farro uncooked
- 2 cups butternut squash* peeled, seeded, and cubed
- drizzle of olive oil optional
- Salt and pepper to taste
- ½ cup dried cranberries
- ½ cup chopped toasted nuts such as almonds, walnuts, or pumpkin seeds
- ½ cup crumbled feta cheese dairy-free if vegan
- ¼ cup chopped fresh parsley or sage
For the Dressing:
- ¼ cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Prepare Farro: Rinse the farro under cold water. Cook farro over the stove to package instructions or until the farro is tender but still slightly chewy. Drain any excess water and set aside. Time Saver Tip: While the farro is cooking, begin to roast the butternut squash and prep the other ingredients.1 cup farro
- Roast Butternut Squash: Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread the squash in a single layer on a baking sheet. Roast for about 20-25 minutes, or until the squash is tender and slightly caramelized. Remove from the oven and let it cool slightly.2 cups butternut squash*, drizzle of olive oil, Salt and pepper
- Prepare Dressing: In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, maple syrup or honey, Dijon mustard, salt, and pepper until well combined.¼ cup chopped fresh parsley or sage, ¼ cup extra-virgin olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, Salt and pepper
- Assemble Salad: In a large mixing bowl, combine the cooked farro, roasted butternut squash, dried cranberries, chopped toasted nuts, and crumbled feta cheese. Add the chopped fresh parsley.½ cup dried cranberries, ½ cup chopped toasted nuts, ½ cup crumbled feta cheese
- Dress the Salad: Pour the dressing over the salad and gently toss to coat all the ingredients evenly.
- Transfer the farro salad to a serving platter or individual plates. You can garnish with additional fresh herbs, nuts, and cranberries if desired.
- This farro salad can be served warm, at room temperature, or chilled.
Notes
⭐️I recommend dicing your butternut squash into small cubes (~½ inch wide) so they cook faster and will create the perfect sized bite for your autumn salad.
Other tips:
- Save time by using pre-cut butternut squash from the fridge section of your grocery store.
- Buy no-sugar added dried cranberries for a healthier alternative, or consider pomegranate seeds, apples, or blueberries for another great flavor.
- You can choose any roasted nut you like- my personal fave is pumpkin seeds.
- Enjoy this salad either cold, room temp, or warm. I tastes amazing no matter the temp.
Nutrition
Calories: 491kcal | Carbohydrates: 66g | Protein: 11g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 17mg | Sodium: 241mg | Potassium: 513mg | Fiber: 11g | Sugar: 17g | Vitamin A: 7849IU | Vitamin C: 20mg | Calcium: 159mg | Iron: 3mg