Harvest Farro Butternut Salad

There’s something truly comforting about a bowl filled with the rich, nutty flavor of farro paired with the sweet, roasted goodness of butternut squash. This Harvest Farro Butternut Salad is a celebration of fall’s best produce, combining wholesome grains, vibrant greens, and a touch of tangy balsamic to create a dish that’s as nourishing as it is delicious. Whether you’re looking for a hearty lunch, a side dish for dinner, or a crowd-pleasing potluck contribution, this salad has got you covered. The mix of textures from crunchy walnuts, chewy farro, and creamy feta makes every bite exciting, while the cranberries add a subtle burst of sweetness that keeps things interesting.

The Upside of Harvest Farro Butternut Salad

This salad is a powerhouse of flavor and nutrition, perfect for anyone wanting a wholesome, satisfying dish. Farro, an ancient grain, brings a delightful chewiness along with fiber and protein, making it an excellent base for this salad. Roasting the butternut squash enhances its natural sweetness and creates a tender contrast to the peppery arugula. Dried cranberries add a tart sweetness that balances the savory notes, and walnuts provide a satisfying crunch plus healthy fats. The crumbled feta cheese lends a creamy, salty finish, while the balsamic vinegar ties all the flavors together with a tangy punch.

Not only is this salad packed with nutrients, but it’s also simple to prepare and can be made ahead, making it a versatile choice for busy weeknights or entertaining guests. The combination of ingredients makes it a standout dish that feels special yet approachable.

Ingredient List

• 1 cup farro
• 2 cups vegetable broth
• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup arugula
• 1/4 cup dried cranberries
• 1/4 cup feta cheese, crumbled
• 1/4 cup walnuts, chopped
• 2 tablespoons balsamic vinegar

Before You Start: Equipment

• Medium saucepan – for cooking the farro
• Baking sheet – to roast the butternut squash
• Mixing bowl – to combine all the ingredients
• Measuring cups and spoons – for precise ingredient amounts
• Sharp knife and cutting board – for prepping the squash and chopping walnuts
• Spatula or wooden spoon – to stir and toss the salad

From Start to Finish: Harvest Farro Butternut Salad

Step 1: Cook the Farro

Rinse 1 cup of farro under cold water. In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add the farro and reduce the heat to a simmer. Cook uncovered for about 25-30 minutes, or until the farro is tender but still chewy. Drain any excess liquid and set the farro aside to cool slightly.

Step 2: Roast the Butternut Squash

Preheat your oven to 400°F (200°C). Peel the butternut squash and cut it into 1-inch cubes. Toss the cubes with 2 tablespoons of olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Spread the squash evenly on a baking sheet and roast for 25-30 minutes, turning halfway through, until golden and tender. Remove from the oven and let cool.

Step 3: Assemble the Salad

In a large mixing bowl, combine the cooked farro, roasted butternut squash, 1 cup of fresh arugula, 1/4 cup dried cranberries, 1/4 cup crumbled feta cheese, and 1/4 cup chopped walnuts. Drizzle 2 tablespoons of balsamic vinegar over the salad and toss gently to combine all the flavors.

Step 4: Serve

Serve the salad slightly warm or at room temperature. It pairs wonderfully with roasted or grilled dishes, or enjoy it as a wholesome meal on its own.

Make It Your Way

• Swap arugula for baby spinach or kale for a different leafy green flavor.
• Use toasted pecans or almonds instead of walnuts for a different crunch and taste.
• Add a handful of cooked chickpeas or grilled chicken for extra protein.
• Include fresh herbs like parsley or thyme to brighten up the flavor profile.
• Replace balsamic vinegar with apple cider vinegar or a squeeze of lemon juice for a lighter acidity.
• For a vegan twist, omit the feta or substitute with a plant-based cheese alternative.

Behind-the-Scenes Notes

This Harvest Farro Butternut Salad is inspired by the comforting tastes of autumn, balancing sweet and savory elements with wholesome ingredients. Farro’s chewy texture contrasts beautifully with the softness of roasted squash, while the tang of balsamic vinegar lifts the entire dish. When roasting the squash, make sure to cut the pieces evenly so they cook uniformly. Feel free to experiment with the nuts and dried fruit to suit your taste or what you have on hand.

• Choosing whole grain farro adds extra fiber and nutrients compared to refined grains.
• Roasting butternut squash caramelizes its natural sugars, enhancing sweetness.
• Using vegetable broth to cook farro infuses subtle savory flavors right into the grain.
• Fresh arugula adds a peppery bite that balances the richness of the cheese and nuts.

Prep Ahead & Store

This salad holds up well when stored in the refrigerator. You can cook the farro and roast the butternut squash up to 3 days in advance. Store them separately and combine with the fresh ingredients right before serving for the best texture. Toss the salad with the dressing just before eating to prevent the greens from wilting.

• Keep roasted squash and cooked farro refrigerated in airtight containers.
• Store nuts separately to maintain their crunchiness.
• For meal prep, package the salad components in individual containers and assemble at work or on the go.

Ask & Learn

Can I use instant farro instead of regular farro?

Absolutely! Instant farro cooks much faster—usually in about 10 minutes. Just follow the package instructions and adjust the cooking time accordingly. It’s a great shortcut when you’re short on time.

What can I substitute if I don’t have butternut squash?

Sweet potatoes or pumpkin cubes make excellent alternatives. They roast similarly and offer a comparable sweet, earthy flavor that complements the farro and other salad ingredients.

Is there a way to make this salad gluten-free?

Yes! Farro contains gluten, so you can swap it with gluten-free grains like quinoa or millet. For example, try the Cilantro Lime Quinoa Salad for a similar texture and nutrient profile with a different flavor twist.

How do I keep the walnuts crunchy in the salad?

Toast the walnuts lightly in a dry skillet over medium heat before adding them to the salad. Store them separately and add just before serving to maintain their crunch and flavor.

One Pan, More Ideas

• Try the Roasted Cauliflower Salad With Lemon Tahini Dressing for another vibrant and wholesome vegetable-forward dish.
• Experiment with the Cilantro Lime Quinoa Salad when you want a bright, zesty grain salad packed with fresh herbs.
• Roast a variety of seasonal vegetables alongside your squash for a colorful and nutrient-dense salad.
• Mix in cooked lentils or beans for added protein and fiber, turning the salad into a complete meal.

Bring It Home

This Harvest Farro Butternut Salad is a perfect reminder of how simple ingredients can come together to create something truly special. The marriage of nutty farro, sweet squash, peppery greens, and tangy balsamic is a flavor journey that feels both hearty and fresh. It’s ideal for those who want to savor the tastes of the season while fueling their bodies with wholesome, satisfying food. Whether you’re meal prepping for the week or serving it as a side at your next dinner, this salad is a crowd-pleaser that’s sure to become a favorite in your recipe rotation.

Enjoy the delicious layers of texture and flavor, and don’t hesitate to make this salad your own with personalized touches. Happy cooking!

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