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