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The farro salad on two plates topped with herbs and pomegranate.
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Farro salad with butternut squash
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

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.

Servings: 6 servings
Author: Helena
Ingredients
Roasted Butternut squash
  • 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.
Salad
  • 1 cup pearl farro, rinsed
  • ¼ cup walnuts or pumpkin seeds
  • ¼ cup parsley chopped
  • ½ red onion thinly sliced
  • 1 Pomegranate seeded
Dressing
  • 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
Instructions

  1. Preheat the oven to 390F (200C) and line a baking sheet with parchment paper.

  2. 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.

  3. 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.

  4. Meanwhile, in a small bowl, stir together all the ingredients for the dressing and set aside.

  5. 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.