Fall Farro Salad with Butternut Squash, Cranberries, and Feta Recipe

Introduction

Fall Farro Salad with Butternut Squash is a hearty and vibrant dish that highlights the best flavors of the season. With tender farro, sweet roasted squash, tangy cranberries, crunchy nuts, and savory feta, it’s perfect as a main or a side. This salad is easy to prepare and versatile for any meal.

Ingredients

• 1 cup farro (uncooked)
• 2 cups butternut squash (peeled, seeded, and cubed)
• Drizzle of olive oil (optional)
• Salt and pepper (to taste)
• 1/2 cup dried cranberries
• 1/2 cup chopped toasted nuts (such as almonds, walnuts, or pumpkin seeds)
• 1/2 cup crumbled feta cheese (dairy-free if vegan)
• 1/4 cup chopped fresh parsley or sage
• 1/4 cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper (to taste)

Instructions

1. Step 1: Rinse the farro under cold water. Cook the farro according to package instructions or until tender but still slightly chewy. Drain excess water and set aside.
2. Step 2: Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast for 20-25 minutes until tender and caramelized. Let cool slightly.
3. Step 3: In a small bowl, whisk together extra-virgin olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper until well combined.
4. Step 4: In a large bowl, combine the cooked farro, roasted butternut squash, dried cranberries, toasted nuts, crumbled feta, and chopped fresh parsley or sage.
5. Step 5: Pour the dressing over the salad and gently toss to coat all ingredients evenly.
6. Step 6: Transfer the salad to a serving platter or individual plates. Garnish with extra herbs, nuts, or cranberries if desired.
7. Step 7: Serve the salad warm, at room temperature, or chilled according to your preference.

Tips & Variations

• For a vegan version, substitute feta with a dairy-free cheese or omit it altogether.
• Try different nuts like pecans or hazelnuts for varied texture and flavor.
• Use fresh herbs such as thyme or rosemary for a different aromatic touch.
• If short on time, use pre-cooked or canned farro to speed up preparation.
• Maple syrup can be replaced with honey unless keeping the salad vegan.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. For best texture, keep the dressing separate and toss just before serving. Reheat gently if serving warm, or enjoy chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other grains instead of farro?

Yes, you can substitute farro with quinoa, barley, or brown rice, though cooking times and textures will vary.

How do I know when the butternut squash is perfectly roasted?

The squash is done when it’s tender enough to pierce easily with a fork and slightly caramelized on the edges for a rich flavor.

Fall Farro Salad with Butternut Squash, Cranberries, and Feta Recipe

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★★★★★

4.7 from 103 reviews

A hearty and vibrant Fall Farro Salad featuring tender roasted butternut squash, chewy farro, sweet dried cranberries, crunchy toasted nuts, and tangy feta cheese, all tossed in a flavorful balsamic maple dressing. Perfect as a nutritious side or light main dish suitable for cozy autumn meals.

• Author: Leo
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad Ingredients

• 1 cup farro (uncooked)
• 2 cups butternut squash (peeled, seeded, and cubed)
• Drizzle of olive oil (optional)
• Salt and pepper (to taste)
• 1/2 cup dried cranberries
• 1/2 cup chopped toasted nuts (such as almonds, walnuts, or pumpkin seeds)
• 1/2 cup crumbled feta cheese (dairy-free if vegan)
• 1/4 cup chopped fresh parsley or sage

Dressing

• 1/4 cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper (to taste)

Instructions

1. Prepare Farro: Rinse the farro under cold water thoroughly. Cook the farro on the stovetop according to the package instructions or until it becomes tender but maintains a slight chewiness. Drain any excess water and set the cooked farro aside. This multitasking step allows you to begin preparing the other salad components while the farro cooks.
2. Roast Butternut Squash: Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with a drizzle of olive oil, and season with salt and pepper to taste. Spread the squash evenly on a baking sheet in a single layer. Roast for about 20 to 25 minutes until the squash is tender and slightly caramelized, then remove it from the oven and let it cool slightly.
3. Prepare Dressing: In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, maple syrup, Dijon mustard, and season with salt and pepper to taste. Mix until the dressing is well combined and emulsified.
4. Assemble Salad: In a large mixing bowl, combine the cooked farro, roasted butternut squash, dried cranberries, chopped toasted nuts, and crumbled feta cheese. Add the chopped fresh parsley or sage for a fresh herbal note.
5. Dress the Salad: Pour the prepared dressing over the salad mixture. Gently toss all ingredients together to ensure everything is evenly coated and flavors meld perfectly.
6. Serve: Transfer the tossed farro salad to a serving platter or individual plates. Optionally garnish with additional fresh herbs, nuts, and cranberries for an appealing presentation.
7. Enjoy Temperature Options: This farro salad can be served warm, at room temperature, or chilled according to your preference, making it versatile for any autumn occasion.

Notes

• To save time, roast the butternut squash while the farro cooks.
• For a vegan version, substitute feta cheese with a dairy-free alternative.
• You can swap maple syrup for honey if preferred.
• Use fresh herbs like parsley or sage to enhance flavor; both work well.
• Make the salad ahead and refrigerate to let the flavors meld; serve chilled or reheat gently.

Keywords: farro salad, butternut squash salad, fall salad, roasted squash, autumn salad, healthy salad, vegetarian salad, grain salad