Nutty farro meets caramelized seasonal vegetables
Farro Salad with Roasted Vegetables
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Servings
6
8 cups
Difficulty
Easy
Cost
Moderate
$$
Farro Salad with Roasted Vegetables
Nutty farro meets caramelized seasonal vegetables
★4.5(23)
Chewy, nutty farro tossed with roasted butternut squash, red onion, and kale in a maple-balsamic vinaigrette with goat cheese and pepitas.
15m
Prep Time
35m
Cook Time
50m
Total Time
6
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Farro is one of those ancient grains that deserves a permanent spot in your pantry. Its pleasantly chewy texture and nutty, almost bread-like flavor make it the perfect base for a hearty grain salad that works as a side dish or a satisfying vegetarian main.
Roasting the vegetables until deeply caramelized brings out their natural sweetness, which plays beautifully against the tangy balsamic vinaigrette and creamy goat cheese. Toasted pepitas add crunch and make this a salad with real substance.
Ingredients
- 1.5 cups farro, rinsed
- 2 cups butternut squash, cubed
- 1 large red onion, cut into wedges
- 2 tbsp olive oil for roasting
- 3 cups lacinato kale, stems removed and chopped
- 1/3 cup dried cranberries
- 1/3 cup pepitas (pumpkin seeds), toasted
- 3 oz goat cheese, crumbled
- 3 tbsp extra-virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- Kosher salt and black pepper to taste
Instructions
- 1
Preheat oven to 425°F. Toss butternut squash and red onion with 2 tablespoons olive oil, salt, and pepper on a sheet pan. Roast for 30-35 minutes, stirring halfway, until caramelized.
- 2
Meanwhile, cook farro in salted boiling water according to package directions until chewy-tender, about 25 minutes. Drain any excess water.
- 3
Whisk together 3 tablespoons olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper.
- 4
Place chopped kale in a large bowl. Add 1 tablespoon of the dressing and massage with your hands for 1 minute until softened.
- 5
Add warm farro, roasted vegetables, dried cranberries, and remaining dressing to the kale. Toss to combine.
- 6
Top with crumbled goat cheese and toasted pepitas. Serve warm or at room temperature.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Serve as a light main course or alongside grilled protein
Substitutions
FarroQuinoa or wheat berries
Quinoa makes it gluten-free; wheat berries offer similar chewiness.
Goat cheeseFeta or vegan cheese
Feta is tangier; vegan cheese keeps it dairy-free.
Butternut squashSweet potato or roasted beets
Both caramelize beautifully and add similar sweetness.
Tips & Storage
Pro Tips
Look for semi-pearled farro, which cooks faster and is easier to find than whole farro.
Swap the butternut squash for sweet potato or beets in different seasons.
This salad holds up beautifully for meal prep — keep dressing separate if making more than a day ahead.
Storage
Refrigerate for up to 5 days. Store goat cheese and pepitas separately to maintain texture.
Reheating
Can be served cold, room temperature, or warmed gently in the microwave.
Nutrition Facts
Per serving (1.25 cups) · 6 servings
Calories340
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein11g
Carbohydrates48g
Fat13g
Fiber6g
Sugar10g
Sodium320mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What does farro taste like?
- Farro has a nutty, slightly sweet flavor with a pleasantly chewy bite, similar to barley but with more character.
- Is farro gluten-free?
- No, farro is a type of wheat and contains gluten. Substitute quinoa or brown rice for a gluten-free version.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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