This fall farro salad recipe is the perfect vegetarian dinner or side salad! It’s packed with nutritious ingredients like farro, butternut squash, pomegranates ,and goat cheese. Serve warm or cold, you choose!
- 1 medium butternut squash, peeled, de-seeded, and diced
- 1 tbsp olive oil
- 1/4 tsp cinnamon
- 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 or chopped toasted pecans
- 3 tbsp apple cider vinegar
- 4 tbsp olive oil
- 1 tbsp honey mustard
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
- 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.
- While the squash roasts, prepare the farro according to package instructions.
- Combine all the salad dressing ingredients, plus a shake of salt and pepper, in a jar. Shake very well to combine.
- Once the butternut squash and farro are finished cooking, place all the ingredients in a large mixing bowl.
- Pour the salad dressing over everything and toss well to combine.
- Serve immediately, or store in the fridge to enjoy later.
Storing farro salad
One great thing about this recipe is how well it keeps in the fridge. Enjoy it as a warm farro salad right after you prepare it, then enjoy it cold or room temperature as leftovers!
Ingredient substitution suggestions
- Quinoa, buckwheat, or wild rice are all good farro substitutes if you can’t find farro.
- Try using crumbled feta cheese in place of goat cheese for a similar flavor.
- Sub dried cranberries or diced apples for pomegranate seeds.
Store leftover farro salad in an airtight container for 3-5 days in the fridge, dressing and all.
Keywords: fall farro salad, farro and butternut squash salad, warm farro salad