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A white bowl holds a salad of mixed beet greens with roasted butternut squash and cooked farro.

Roast Butternut Squash with Farro Salad

Frances Kellar
When Butternut Squash is in abundance during the fall and winter months this is a super easy salad I love to pull together time and again and I know you'll love it too.
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Prep Time 10 minutes
Course Main Course, Salad
Cuisine American
Servings 2 servings

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.
Keyword lunch salad, salad recipes, Autumn Squash, Butternut Squash
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