This fall farro salad would make a perfect vegetarian addition to your Thanksgiving table this year. It’s packed with delicious fall ingredients, and everyone will love it!

Farro Salad with Butternut Squash, Kale, Pomegranate, and Goat Cheese - Daisybeet

In case you’re new here, I absolutely love grain salad recipes. They’re highly nutritious, easy to make, versatile, and keep well in the fridge. You really can’t go wrong!

Farro is one of the best whole grains to use when making a grain salad. Farro is a type of ancient wheat grain that can be traced all the way back to Mesopotamia. It’s been a part of Italian cuisine for centuries, and is perfect for soups, stews, risottos, and grain salads.

Farro has a chewy texture and a nutty, pleasant taste. It holds its shape very well when cooked, and doesn’t get mushy like some rice varieties. The texture and flavor of farro pair perfectly with butternut squash, kale, goat cheese, and pomegranate in this fall farro salad!

Farro Salad with Butternut Squash, Kale, Pomegranate, and Goat Cheese - Daisybeet

Ingredients in this fall farro salad recipe

You need less than 10 ingredients to make this recipe, aside from salt, pepper and olive oil. It’s incredibly simple to make. I’ve noted any substitution suggestions below.

  • Farro: Note that there are three types of farro you can buy: whole farro, semi-pearled, or pearled. The pearled farro cooks much faster because the bran has been removed. I generally used pearled (or quick -cook) farro because of the shorter cooking time, and this is what I used in this recipe.
  • Butternut Squash: You’ll just roast the butternut squash to bring out it’s sweet, caramelized flavor before adding it to the salad. You can choose another winter squash variety, like delicata, instead for similar results.
  • Kale always holds up very well in grain salads, because it doesn’t get soggy like softer greens.
  • Pomegranate seeds: These beautiful little jewels are the perfect balance of sweet and tart, and add a nice crunchy texture. If you don’t have pomegranate seeds, try using dried cranberries or diced apples!
  • Goat cheese: This tangy, creamy cheese balances out the sweet flavors of butternut squash and pomegranate. Try feta cheese as a fun alternative.
  • Pepitas: I added these green pumpkin seeds at the last minute, and totally loved how they tasted in this farro salad. They add a nice crunch! I definitely recommend keeping them, or adding a handful of another seed or nut.
  • Apple cider vinegar: The acid of choice for the homemade salad dressing.
  • Honey mustard to emulsify the salad dressing.
  • Olive oil
  • Salt
  • Pepper
  • Cinnamon
Farro Salad Ingredients

How to prepare this fall farro salad

First, peel and dice your butternut squash. Toss in olive oil, salt, pepper, and cinnamon. Roast in the oven.

While the butternut squash roasts, prepare the farro on the stovetop according to the package instructions.

Wash and finely chop the kale.

De-seed the pomegranate, if you are using fresh pomegranate.

Prepare the salad dressing by shaking the ingredients together in a jar.

Put all the ingredients in a large mixing bowl. Pour over the salad dressing, and use salad spoons to toss everything together. Enjoy!

Farro Salad with Butternut Squash, Kale, Pomegranate, and Goat Cheese - Daisybeet

More grain salad recipes to try

Let me know if you love this recipe by leaving a comment or rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!

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Fall Farro Salad with Butternut Squash, Kale, Pomegranate, and Goat Cheese

This fall farro salad would make a perfect vegetarian addition to your Thanksgiving table this year. It’s packed with delicious fall ingredients, and everyone will love it!

  • Author: Alex
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: serves 68 as a side 1x
  • Category: side dish
Scale

Ingredients

  • 1 medium butternut squash, peeled, de-seeded, and diced
  • 1 tbsp olive oil
  • 1/4 tsp cinnamon
  • Salt 
  • Pepper
  • 1 1/2 cups dry pearled farro
  • 4 cups kale, finely chopped
  • 1/2 cup pomegranate seeds
  • 1/3 cup crumbled goat cheese
  • 1/4 cup pepitas

Salad Dressing

  • 3 tbsp apple cider vinegar
  • 4 tbsp olive oil
  • 1 tbsp honey mustard

Instructions

  1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
  2. Toss the butternut squash in the olive oil, cinnamon, and a generous shake of salt and pepper. Roast for 25-30 minutes, tossing once halfway through, until fork tender and beginning to caramelize.
  3. While the squash roasts, prepare the farro according to package instructions.
  4. Combine all the salad ingredients, plus a shake of salt and pepper, in a jar. Shake very well to combine.
  5. Once the butternut squash and farro are finished cooking, place all the ingredients in a large mixing bowl. 
  6. Pour the salad dressing over everything and toss well to combine.
  7. Serve immediately, or store in the fridge to enjoy later. 

Notes

Keeps well in the fridge for 3-5 days in an airtight container.

Keywords: fall farro salad, farro salad

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Farro Salad with Butternut Squash, Kale, Pomegranate, and Goat Cheese - Daisybeet