This Farro salad with butternut squash is a delicious and hearty grain salad, full of fall flavors. With a combination of nutty farro, roasted butternut squash and feta cheese, fresh pomegranate seeds and a zesty vinaigrette. Perfect for a light fall or winter lunch, dinner side or served at any holiday gathering!
Farro is a great base for this salad with butternut squash because of its chewy texture and nutty flavor. The combination of roasted butternut squash and feta, gives this salad a wonderful balance of sweet and salty. Roasting the squash really brings out the natural sweetness. If you haven’t tried baking feta cheese before, you’re in for a treat!
This roasted butternut squash salad is substantial enough for a satisfying vegetarian lunch but also makes a lovely side dish for a fall dinner or holiday gathering like Thanksgiving. Enjoy alongside other grain based salads like my Roasted sweet potato quinoa salad or this Quinoa chickpea salad. They are all great options when you want a flavorful and hearty salad.
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Ingredients
This roasted butternut squash salad is loaded with healthy ingredients, listed below.
For the full ingredient list with the measurements, scroll down to view the recipe card at the bottom of the page.
- Butternut squash, about half a large, or one whole small squash. Peeled, seeds removed and chopped.
- Olive oil, or avocado oil works great for roasting veggies in the oven. Any neutral tasting oil works as well.
- Spices: sea salt, dried thyme, ground black pepper and red pepper flakes (optional)
- Feta cheese block, cut or broken into small peaces.
Salad
- Farro, pearl farro works great in salads, but any kind of farro works. Follow the package instructions for cooking.
- Walnuts or pumpkin seeds, for crunch and flavor.
- Flat leaf parsley, for fresh flavor.
- Red onion, thinly sliced. Shallots works great too!
- Pomegranate, seeded
Dressing
- Garlic, minced
- Dijon mustard
- Olive oil, preferably extra virgin olive oil for the best flavor.
- Apple cider vinegar
- Sea salt and black pepper
See recipe card for quantities.
Instructions
This Butternut squash and feta salad is made by roasting the squash and feta in the oven. Follow the instruction below with step-by-step photos. For the full written instructions, see the recipe card at the bottom.
- Step 1: Stir together the olive oil and the spices in a small bowl. Toss with the butternut squash. Place on a baking sheet and bake for 15 minutes. Take out of the oven, stir and push to one side. Toss the feta cheese pieces with the remaining oil and spices and spread out in an even layer on the baking sheet.
- Step 2: Bake until the butternut squash is fork tender and the feta cheese is slightly golden brown. Let cool down for 10 minutes before adding to the salad.
- Step 3: While the butternut squash is in the oven, cook the farro according to the package instructions, and let cool to room temperature.
- Step 4: In a small bowl, stir together all the ingredients for the dressing and set aside.
Step 5: To a large salad bowl, add the farro, walnuts, parsley, onion, pomegranate seeds, roasted butternut squash and half the baked feta.
Step 6: Drizzle with the vinaigrette and gently toss to combine. Top with the remaining feta cheese and a little extra parsley.
Hint: Let the salad sit for about 30 minutes before serving to really bring out the flavors. Season with more salt and pepper to taste.
Substitutions and Variations
- Grain: Instead of using farro, pearled barley or wheat berries are good alternatives if you want a similar chewy texture in this butternut squash pomegranate salad. For a gluten-free option, use quinoa or brown rice instead.
- Cheese: Goat cheese also works beautifully with roasted butternut squash and pomegranate. So does cubed halloumi cheese. You can also use crumbled feta added after roasting if you prefer it to stay fresh and tangy rather than soft and golden.
- Nuts: Pecans or almonds make a delicious alternative to walnuts. Toast them lightly to bring out their flavor. For an allergy friendly alternative, use pumpkin seeds or sunflower seeds.
- Add leafy greens: Fold in a handful of baby spinach or arugula just before serving for extra freshness and color. Just like in this Sweet potato quinoa salad.
- Citrus: Instead of the apple cider vinegar in the dressing, use fresh lemon juice. Another wonderful addition is some lemon or orange zest. A hint of citrus pairs well with the sweet squash and juicy pomegranate.
- Herbs: Fresh thyme or sage can be used alongside or instead of parsley for a slightly different flavor.
- Vegan: Leave out the feta or replace it with a plant-based alternative. I would not roast the vegan feta, instead crumble it in at the end.
- Pomegranate: If it isn’t in season, most grocery stores have frozen pomegranate. Another option is to use dried cranberries.
How to Serve This Fall Farro Salad
This farro salad with roasted butternut squash and feta is delicious served warm or at room temperature. It makes a lovely vegetarian side dish for a cozy autumn dinner, but it’s also hearty enough to enjoy as a light main course for lunch. Here are a few ideas for serving it:
- As a soup and salad combo: Serve it alongside my Roasted Butternut Squash and Carrot Soup or this Carrot and apple soup for a comforting seasonal meal.
- Paired with vegetarian sides: Pair it with Roasted sweet potatoes and brussels sprouts or this Mushrooms and green beans recipe.
- For a holiday table: The colorful pomegranate seeds, golden squash and fresh parsley make this salad a beautiful addition to a Thanksgiving-inspired or Christmas meal.
- As part of a salad spread: Serve it with my Apple cranberry quinoa salad or Cucumber Beet Salad for a varied selection of fresh, flavorful vegetarian salads.
- For meal prep lunches: Divide the salad into individual containers and store in the fridge. It makes a filling lunch that can be enjoyed cold or at room temperature.
How to Store Farro Salad
Store leftover farro salad in an airtight container in the fridge for up to 3–4 days. The flavors will continue to develop as the salad sits. If you are preparing the salad ahead of time, you can also keep the vinaigrette separate and toss everything together about 30 min before serving.
If the salad has been refrigerated, let it sit at room temperature for a little while before serving. You can enjoy it chilled or at room temperature. Lightly stir the salad before serving the leftovers, since the dressing with gather at the bottom of the container.
Can You Freeze Farro Salad?
I don’t recommend freezing the assembled salad. The roasted butternut squash can become soft and watery after thawing, and the rest of the ingredients won’t retain their original, crisp texture.
If you want to get ahead with meal prep, you can freeze cooked farro separately in an airtight, freezer friendly container. Thaw before combining it with freshly roasted squash, feta, pomegranate, walnuts and vinaigrette.
Top Tip
My top tips for the best flavor is to toss the farro with the dressing while it is still slightly warm. This way the farro will absorbs the flavors of the vinaigrette. Also let the salad sit for about 30 minutes before serving to really bring out the flavors. Season with more salt and pepper to taste. For extra freshness, add a squeeze of lemon juice.
FAQ
Farro is an ancient wheat grain with a slight chewy texture and nutty flavor. It works especially well in hearty salads like this roasted butternut squash salad. It holds its shape and texture after cooking, and pairs beautifully with softer roasted vegetables.
Farro is a wheat grain and contains gluten, so it isn’t suitable for a gluten-free diet. To make a gluten-free version of this butternut squash salad, replace the farro with cooked quinoa or rice. Both work well with roasted butternut squash, feta, pomegranate and walnuts.
If pomegranate isn’t in season, replace it with dried cranberries or even chopped dates is a lovely alternative.
Both options work well. Serve it straight away when it is still slightly warm, or at room temperature for an easy lunch or side dish. It can also be served cold straight from the fridge.
More salad recipes
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This Farro salad with butternut squash is a delicious and hearty grain salad, full of fall flavors. With a combination of nutty farro, roasted butternut squash and feta cheese, fresh pomegranate seeds and a zesty vinaigrette. Perfect for a light fall and winter lunch, dinner side or serve at any holiday gathering.
- 2 pounds butternut squash, peeled, seeded, and cut into ½ inch pieces (½ a large, about 3-4 cups)
- 3 tablespoon olive oil or avocado oil
- 1 teaspoon sea salt
- ½ teaspoon dried thyme
- ¼ teaspoon ground black pepper
- ⅛ teaspoon red pepper flakes, optional
- 100 g ½ cup feta cheese block, cut or broken into small peaces.
- 1 cup pearl farro, rinsed
- ¼ cup walnuts or pumpkin seeds
- ¼ cup parsley chopped
- ½ red onion thinly sliced
- 1 Pomegranate seeded
- 3 tablespoon olive oil
- 2 tablespoon apple cider vinegar
- 1 garlic clove, minced
- 1 teaspoon dijon mustard
- 1 teaspoon sea salt
- ground black pepper to taste
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Preheat the oven to 390F (200C) and line a baking sheet with parchment paper.
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Stir together the olive oil and the spices in a small bowl. Toss the butternut squash with 2 tablespoons of the olive oil and spices. Place on a baking sheet and bake for 15 minutes. Take out of the oven, stir and push to one side.
Toss the feta cheese pieces with the remaining oil and spices and spread out in an even layer on the baking sheet. Bake for an additional 10-15 minutes or until the butternut squash is fork tender and the feta cheese is slightly golden brown. Let cool down for 10 minutes before adding to the salad.
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While the butternut squash is in the oven, cook the farro according to the package instructions, and let cool down a little before adding to the salad.
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Meanwhile, in a small bowl, stir together all the ingredients for the dressing and set aside.
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To a large salad bowl, add the farro, walnuts, parsley, onion, pomegranate seeds, roasted butternut squash and half the baked feta. Drizzle with the vinaigrette and gently toss to combine. Top with the remaining feta cheese and a little extra parsley.
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