This Roast Butternut Squash with Farro Salad is a staple salad when fall produce is in full swing. The beauty of Sunday meal prep in roasting the squash and cooking farro ahead of time means that this lunchtime or dinner time salad comes together in 10 minutes.
A key tip here is using quality vinegars and oils. We're using a lemon olive oil blend and pomegranate balsamic vinegar in this dressing. This also means we’ve got great, easy dressings to work with. It truly makes even the most salad averse appreciate the bright, nourishing flavors of fall.
Using farro in a salad is also a great way to bulk up the salad turning it in vegetarian main course salad given it’s a great source of protein, fiber and nutrients like magnesium, zinc and some B vitamins. You can add some roast turkey or chicken if you like. I also love the idea of a creamy white bean like the Marcella bean from Rancho Gordo or even their robust Borlotti beans.
Ingredients for the Roast Butternut Squash with Farro Salad
This ingredient list will yield 2 salads as part of a main course. It's a salad that works for lunch or dinner. Leftovers also hold up well in the refrigerator for a couple days so batch prep as you desire. Here's what we need to make it:
- 4 cups roughly chopped mixed greens. We tend to use any mix of greens we receive in our weekly CSA box. This can include kale, red leaf lettuce, romaine, and arugula. Use whichever greens you love here.
- 1 cup roasted and diced butternut squash. Save time by prepping the roast squash ahead of time. I like to roast squash on Sundays and use it in a variety of dishes during the week. This salad is a prime example of maximizing meal prep.
- 1 cup cooked farro. See point above. Cook a batch of this hearty grain to have on hand for the week's meals.
- ¼ cup dried cranberries. For a little chewy and slightly tart sweet bites, these are great. You can also use dried currants.
- ¼ cup pistachios. Chopped walnuts or almonds are great too!
- 2 oz. crumbled feta cheese. Ricotta salata is another great option for a salty crumbly cheese.
- 2 tablespoons pomegranate balsamic vinegar. If you cannot find pomegranate balsamic vinegar use your favorite balsamic vinegar.
- 2 tablespoons lemon infused olive oil. Same note as above. An infused olive oil affords a shortcut for us home cooks but if you don't have it, don't sweat it. The bottom line: we're creating a dressing that is flavorful to complement the subtle sweet squash and the lemon and pomegranate offer a tartness that works well in the dressing for this salad.
How to Assemble the Salad
In a large bowl, whisk together the oil and vinegar until well emulsified. Season lightly with kosher salt and pepper as desired for taste. Whisk again to combine. You can tast and adjust seasoning as you like.
Next, add in the cooked farro and stir together to combine. Allow farro to sit in vinaigrette for 5 minutes to absorb the flavors of the vinaigrette while gathering the rest of your salad ingredients. Add in the squash, pistachios, cranberries, mixed greens, and feta. Toss together to combine. Enjoy immediately.
More Dinner Salads with Easy Weeknights
Seasonal salads are never boring or dull when we're using the freshest ingredients. Here are a few of my favorite salads through the seasons:
- Autumn: This Fall Harvest Salad is one we love to make with Delicata Squash.
- Winter: Grated Beet and Carrot Salad is tossed with a Blood Orange Vinaigrette that makes the most of winter produce like root veggies and citrus.
- Spring: Fire Roasted Corn and Chickpea Salad is a Favorite using frozen or fresh corn.
- Summer: When the watermelon is crisp and sweet, we love this watermelon salad tossed with a chili lime dressing. It's a winner.
Roast Butternut Squash with Farro Salad
Ingredients
- 4 cups roughly chopped mixed greens
- 1 cup roasted and diced butternut squash
- 1 cup cooked farro
- ¼ cup dried cranberries
- ¼ cup pistachios
- 2 oz. crumbled feta cheese
- 2 tablespoons pomegranate balsamic vinegar
- 2 tablespoons lemon infused extra virgin olive oil
Instructions
- In a large bowl, whisk together the oil and vinegar until well emulsified. Season lightly with kosher salt and pepper as desired for taste. Whisk again to combine.
- Add in the cooked farro and stir together to combine. Allow farro to sit in vinaigrette for 5 minutes to absorb the flavors of the vinaigrette while gathering the rest of your salad ingredients. Next, add in the squash, pistachios, cranberries, mixed greens, and feta. Toss together to combine. Enjoy immediately.
