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Harvest Farro Butternut Salad

This Harvest Farro Butternut Salad is a flavorful celebration of fall with nutty farro, sweet roasted squash, crunchy walnuts, and tangy balsamic—perfect for a wholesome meal or side dish!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Servings: 4 servings

Ingredients

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

Instructions

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.

Equipment

  • Medium Saucepan
  • Baking Sheet
  • Mixing Bowl
  • Measuring cups and spoons
  • Sharp knife and cutting board
  • Spatula or wooden spoon

Notes

  • Roast the butternut squash cubes evenly to ensure uniform cooking and caramelization.
  • Toast walnuts lightly before adding to the salad for extra crunch and flavor.
  • Prepare farro and roasted squash up to 3 days ahead and store separately for easy meal prep.
  • Substitute gluten-free grains like quinoa for a gluten-free version.
  • Swap arugula with spinach or kale, and walnuts with pecans or almonds for flavor variations.