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Savory Farro Salad with Roasted Butternut Squash

This vibrant Farro Salad With Butternut Squash balances nutty grains with sweet roasted squash and crisp greens, making it an ideal autumn dish for gatherings.

Ingredients

  • 1 cup farro
  • 2 cups butternut squash peeled and cubed
  • 2 cups kale chopped
  • 1/4 cup red onion finely diced
  • 1/4 cup feta cheese crumbled
  • 1/3 cup walnuts chopped
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • Salt and pepper to taste

Instructions

  • Preheat the oven to 400°F (200°C).
  • Prepare the farro according to package instructions until al dente.
  • Toss the cubed butternut squash with olive oil, salt, and pepper, then spread evenly on a baking sheet.
  • Roast the butternut squash for 25-30 minutes, or until tender and golden brown, flipping halfway.
  • In a large bowl, combine cooked farro, roasted squash, chopped kale, red onion, and walnuts.
  • Make the dressing by whisking olive oil, apple cider vinegar, salt, and pepper in a separate bowl.
  • Pour the dressing over the salad and toss gently to combine.
  • Top the salad with crumbled feta just before serving.
  • Serve warm or at room temperature, garnished with extra walnuts if desired.