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Cozy Roasted Butternut Squash and Farro Salad Recipe (Easy!)

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This cozy roasted butternut squash and farro salad is the result of kitchen experiments, combining sweet roasted squash, chewy farro, tangy feta, and crunchy pepitas for a warm hug in a bowl. It’s quick, easy, and perfect for meal prep.

Ingredients

Scale
  • 1 medium butternut squash, peeled, seeded, and cubed into 1-inch pieces (about 4 cups)
  • 1 cup semi-pearled farro
  • 3 cups vegetable broth or water
  • 4 cups fresh baby spinach or arugula
  • 1/2 cup crumbled feta cheese
  • 1/3 cup dried cranberries or cherries
  • 1/3 cup pepitas (pumpkin seeds), toasted
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, minced (about 1/2 teaspoon)
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
  2. Cook the farro: Rinse 1 cup of farro under cold water. In a medium saucepan, bring 3 cups of vegetable broth (or water) to a boil. Add the farro and a pinch of salt, then reduce heat to low, cover, and simmer for 25-30 minutes, until tender but chewy. Drain any excess liquid if needed. Fluff with a fork and set aside to cool slightly.
  3. Prepare the squash: Peel the butternut squash using a Y-shaped peeler. Cut off the top and bottom, then slice in half where the narrow neck meets the bulbous bottom. Scoop out the seeds. Cube both pieces into 1-inch chunks.
  4. Roast the squash: Toss the cubed squash with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon smoked paprika. Spread in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway through, until golden brown and tender.
  5. Make the dressing: In a small bowl or jar, combine 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, and minced garlic. Whisk until emulsified. Season with salt and pepper to taste.
  6. Toast the pepitas: In a small dry skillet over medium heat, toast the pepitas for 2-3 minutes, shaking frequently, until they start to pop and smell nutty. Remove from heat immediately.
  7. Assemble the salad: In a large mixing bowl, combine the cooked farro, roasted squash (cooled for 5 minutes), baby spinach or arugula, dried cranberries, and half the feta cheese. Drizzle the dressing over the top and toss gently to combine.
  8. Finish and serve: Transfer to a serving platter or individual bowls. Top with remaining feta, toasted pepitas, and fresh parsley. Serve warm, at room temperature, or chilled.

Notes

Don’t skip drying the squash cubes before roasting to ensure caramelization. Toast the farro in the dry saucepan for 2-3 minutes before adding liquid for deeper flavor. Let the squash cool slightly before adding to greens to prevent wilting. Double the dressing for leftovers. Season in layers for best flavor.

Nutrition

Keywords: roasted butternut squash, farro salad, cozy salad, fall salad, grain bowl, vegetarian, meal prep, healthy salad

Find it online: https://clunkcook.com/cozy-roasted-butternut-squash-and-farro-salad-recipe-easy/