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!



Salad Dressing


  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. 


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

Keywords: fall farro salad, farro salad