Farro and Butternut Squash Salad Recipe

Warm, nutty, and slightly sweet, this farro and butternut squash salad is the definition of cozy seasonal cooking. It blends roasted squash with chewy grains, bright citrus, and crunchy walnuts for a balanced dish that works as both a side or a full meal.

It’s hearty enough for cooler days but still fresh enough to enjoy year round.

Ingredients

• 1 cup farro
• 3 cups water
• 2 cups butternut squash, peeled and cubed
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup dried cranberries
• 1/4 cup chopped walnuts
• 1/4 cup fresh parsley, chopped
• 1/4 cup feta cheese, crumbled (optional)
• Juice of 1 orange

Instructions

1. Cook farro in water according to package instructions until tender but still slightly chewy. Drain if needed and set aside to cool slightly.

2. Preheat oven to 400°F. Line a baking sheet if desired.

3. Toss butternut squash with olive oil, salt, and black pepper until evenly coated.

4. Spread in a single layer and roast for 25 to 30 minutes, turning halfway through, until golden and tender.

5. In a large bowl, combine cooked farro, roasted squash, cranberries, walnuts, parsley, and feta cheese if using.

6. Add fresh orange juice and toss gently until everything is well combined.

7. Taste and adjust seasoning if needed. Serve warm, room temperature, or chilled.

Flavor Boost Ideas

• Add a drizzle of balsamic glaze for depth and sweetness
• Sprinkle cinnamon or smoked paprika over the squash before roasting
• Add arugula for a peppery bite
• Use toasted pecans instead of walnuts for a richer flavor

Make It a Meal

• Top with roasted chicken or turkey
• Add chickpeas for a plant based protein boost
• Serve with crusty bread or warm flatbread
• Pair with a simple green salad for balance

Storage & Meal Prep

• Stores well in the fridge for up to 4 days
• Great served cold or gently reheated
• Flavors deepen after resting overnight
• Add walnuts just before serving to keep them crunchy

Tips for Best Results

• Don’t overcook farro - it should stay pleasantly chewy
• Roast squash until edges are slightly caramelized for best flavor
• Let ingredients cool slightly before mixing to keep herbs fresh
• Use freshly squeezed orange juice for the brightest taste

Easy Swaps

• Farro → quinoa, brown rice, or barley
• Butternut squash → sweet potato or pumpkin
• Walnuts → pecans, almonds, or pumpkin seeds
• Cranberries → dried cherries or chopped dates
• Feta → goat cheese or leave out entirely

Extra Ideas to Elevate It

• Add a honey orange vinaigrette for extra shine
• Mix in baby spinach or kale for more greens
• Turn leftovers into a warm grain bowl with a fried egg
• Add roasted garlic for deeper savory notes
• Serve inside roasted squash halves for presentation

What Is Farro?

Farro is an ancient whole grain with a nutty flavor and a pleasantly chewy texture. It has been used in Mediterranean cooking for centuries and is often compared to barley or brown rice, but with a richer, more earthy taste.

When cooked, farro holds its shape well, which makes it perfect for salads like this one. It does not turn mushy, even after chilling, so it’s a great choice for meal prep and make ahead dishes.

You’ll often find it sold in three main forms:

• Whole farro (most nutritious, longest cooking time)
• Semi pearled farro (most common, balanced cook time and texture)
• Pearled farro (softest and fastest cooking)

If you are new to it, semi pearled is usually the easiest place to start.

Farro works beautifully in warm bowls, cold salads, soups, and roasted vegetable dishes because it soaks up flavor while still keeping a satisfying bite.