Why You’ll Love This Roasted Squash Farro Salad
- It’s a textural dream. You get the creamy-soft squash, the pleasantly chewy farro, the crisp pecans, and the fresh bite of arugula all in one forkful. It’s never, ever boring.
- The make-ahead magic is real. This salad actually gets better as it sits, making it the ultimate lunch prep hero or stress-free party dish. The farro soaks up the dressing without getting mushy.
- It’s effortlessly impressive. The deep orange of the squash against the green arugula and brown farro looks stunning. It’s one of those dishes that makes people think you spent hours in the kitchen, when really, it’s mostly hands-off roasting and simmering.
- It’s wonderfully adaptable. Don’t have pecans? Use walnuts. Not an arugula fan? Spinach works beautifully. You can add goat cheese for creaminess or dried cranberries for a sweet-tart pop. It’s a fantastic template.
Ingredients & Tools
- 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
- 2 tbsp olive oil, divided
- 1 tsp maple syrup
- 1 tsp smoked paprika
- 1 cup semi-pearled farro, rinsed
- 3 cups vegetable broth or water
- 1/2 cup pecans, roughly chopped
- 3 cups baby arugula
- 1/4 cup red onion, finely diced
- For the Vinaigrette:
- 3 tbsp olive oil
- 1 1/2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- 1 small garlic clove, minced
- Salt and freshly ground black pepper to taste
Tools: A large baking sheet, a medium saucepan, a small mixing bowl or jar for the dressing, and a large serving bowl.
A little note on the ingredients: using vegetable broth to cook the farro adds a lovely savory depth, but water works perfectly fine if that’s what you have. The real star here is the smoked paprika on the squash—it gives it that warm, almost bacony aroma that is just incredible with the sweet squash.
Serves: 4 as a main, 6 as a side | Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 1 hour
Before You Start: Tips & Ingredient Notes
- Choosing your squash. Butternut is my favorite for its smooth texture and easy cubing, but delicata or acorn squash work wonderfully too. The best part about delicata? You can eat the skin!
- Don’t skip the rinsing. Always give your farro a good rinse in a fine-mesh strainer before cooking. This removes any dusty starch and ensures your salad isn’t gummy.
- Semi-pearled vs. whole grain farro. Semi-pearled farro cooks faster and is more readily available. If you use whole grain farro, it will be chewier and take longer to cook—just follow the package directions.
- Toast those nuts! Toasting the pecans is a non-negotiable step for me. It wakes up their oils and makes them exponentially more fragrant and crunchy. A dry skillet over medium heat for 3-5 minutes is all it takes.
How to Make Roasted Squash Farro Salad
Step 1: Roast the Squash. Preheat your oven to 400°F (200°C). On a large baking sheet, toss the cubed squash with 1 tablespoon of the olive oil, the maple syrup, smoked paprika, and a good pinch of salt and pepper. Spread it out in a single layer—this is key for getting those caramelized edges, not steamed squash. Roast for 25-30 minutes, or until fork-tender and slightly browned at the edges. Let it cool slightly.
Step 2: Cook the Farro. While the squash roasts, combine the rinsed farro and vegetable broth (or water) in a medium saucepan. Bring to a boil, then reduce the heat to a simmer, cover, and cook for about 25-30 minutes. You’re looking for tender grains that still have a pleasant chew. Drain off any excess liquid and spread the farro on the same baking sheet (once the squash is off) to cool down quickly. This stops the cooking process and helps it stay fluffy.
Step 3: Make the Vinaigrette. In a small bowl or a jar with a lid, combine the 3 tablespoons of olive oil, apple cider vinegar, 1 tablespoon of maple syrup, Dijon mustard, and minced garlic. Add a generous pinch of salt and a few grinds of black pepper. Whisk vigorously or shake the jar until the dressing is emulsified and looks glossy. Taste it! Adjust the sweetness or acidity to your liking.
Step 4: Toast the Pecans. Place the chopped pecans in a dry skillet over medium heat. Toast for 3-5 minutes, shaking the pan frequently, until they become fragrant and slightly darker. Be careful—they can burn quickly. Transfer them to a plate to cool.
Step 5: Assemble the Salad. In your large serving bowl, combine the cooled farro, roasted squash, arugula, red onion, and most of the toasted pecans (save a few for garnish). Drizzle about two-thirds of the dressing over top and toss gently to combine. You want everything to be lightly coated. Let it sit for 5-10 minutes so the flavors can meld.
Step 6: Final Touches. Right before serving, give the salad a final taste. You might want to add the remaining dressing if it seems dry. Season with more salt and pepper if needed. Transfer to a platter or serve straight from the bowl, garnished with the reserved pecans.
Serving Suggestions
Complementary Dishes
- Pan-Seared Chicken Breast or Salmon — The simple, protein-rich flavors of either pair beautifully with the sweet and earthy notes of the salad, turning it into a complete, elegant dinner.
- Creamy Lentil Soup — A bowl of this salad alongside a warm, comforting soup is the ultimate autumn lunch combo. The farro adds heft, while the soup provides a velvety contrast.
Drinks
- A Crisp White Wine like Sauvignon Blanc — The wine’s acidity cuts through the richness of the roasted squash and complements the zingy vinaigrette perfectly.
- Sparkling Apple Cider — For a non-alcoholic option, the effervescence and subtle sweetness feel festive and cleanse the palate between bites.
Something Sweet
- Warm Apple Crumble — Staying with the autumn theme, a simple apple crumble with a scoop of vanilla ice cream is a classic, cozy way to end a meal featuring this salad.
- Dark Chocolate and Sea Salt Bark — A few pieces of sophisticated, slightly bitter chocolate provide a simple, elegant, and not-too-sweet finish.
Top Mistakes to Avoid
- Mistake: Overcrowding the baking sheet. If the squash cubes are piled on top of each other, they’ll steam instead of roast. You won’t get those delicious caramelized edges. Use two sheets if necessary!
- Mistake: Adding the arugula while everything is hot. The heat will instantly wilt the arugula into a sad, limp state. Make sure the farro and squash have cooled to at least warm before you toss everything together.
- Mistake: Overcooking the farro. You’re aiming for al dente—a pleasant chew. Mushy farro will make the whole salad feel heavy and pasty. Start tasting it at the 20-minute mark.
- Mistake: Skipping the taste-and-adjust step. Farro can soak up a lot of dressing. Always taste the assembled salad before serving and add more dressing, salt, or pepper as needed. It makes all the difference.
Expert Tips
- Tip: Massage your onions. If you’re sensitive to the sharp bite of raw red onion, soak the diced pieces in a small bowl of ice water for 10 minutes before adding them to the salad. This mellows their flavor significantly.
- Tip: Add cheese for creaminess. Crumble in some goat cheese or feta right at the end. The tangy, creamy element takes this salad to a whole new level of deliciousness.
- Tip: Make it a full meal prep. Portion the salad into containers without the arugula. Keep the arugula and remaining dressing separate. Each day, add a handful of arugula to your container, drizzle with dressing, shake it up, and lunch is served.
- Tip: Use the farro cooking liquid. That starchy water you drain off? Save a tablespoon or two and whisk it into your vinaigrette. It acts as a natural emulsifier, helping the dressing cling to every ingredient beautifully.
FAQs
Can I make this salad ahead of time?
Absolutely, and it’s one of its best features! You can assemble the entire salad (minus the arugula) up to 2 days in advance. Store it in an airtight container in the fridge. The farro will continue to absorb the dressing, so you’ll likely need to refresh it with a little extra vinaigrette and a splash of lemon juice or vinegar before serving. Add the arugula and fresh garnishes just before you eat to keep them crisp.
What can I use instead of farro?
Farro has a unique nutty flavor, but other grains work well too. Freekeh would be my first choice for a similar texture. Wheat berries are great if you don’t mind a longer cook time. For a gluten-free option, brown rice or quinoa are perfect substitutes—just adjust the cooking method according to the package directions.
My salad seems dry after refrigerating. What happened?
This is totally normal! Chilled grains tend to tighten up and absorb liquids. The fix is easy. Let the salad sit at room temperature for 15-20 minutes before serving. Then, give it a good stir and drizzle with a little extra olive oil or a fresh batch of the vinaigrette. A squeeze of fresh lemon juice can also help wake all the flavors back up.
Can I freeze this salad?
I wouldn’t recommend freezing the assembled salad. The texture of the arugula and the roasted squash will become very watery and mushy upon thawing. However, you can absolutely freeze the roasted squash cubes and the cooked farro separately for up to 3 months. Thaw in the fridge overnight and then assemble your salad fresh.
Is there a way to shortcut peeling the squash?
Yes! Look for pre-cubed butternut squash in the refrigerated section of your grocery store—it’s a huge time-saver. Alternatively, you can use delicata squash, which has a thin, edible skin, eliminating the peeling step entirely. Just slice it into half-moons and roast as directed.
Roasted Squash Farro Salad
My ultimate Roasted Squash Farro Salad recipe! Nutty farro, caramelized squash & a maple-dijon vinaigrette create a perfect autumn meal. Easy, make-ahead & so satisfying.
Ingredients
Ingredients
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1 medium butternut squash (about 2 lbs, peeled, seeded, and cubed)
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2 tbsp olive oil (divided)
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1 tsp maple syrup
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1 tsp smoked paprika
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1 cup semi-pearled farro (rinsed)
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3 cups vegetable broth or water
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1/2 cup pecans (roughly chopped)
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3 cups baby arugula
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1/4 cup red onion (finely diced)
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3 tbsp olive oil (for vinaigrette)
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1 1/2 tbsp apple cider vinegar (for vinaigrette)
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1 tbsp maple syrup (for vinaigrette)
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1 tsp Dijon mustard (for vinaigrette)
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1 small garlic clove (minced, for vinaigrette)
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salt and freshly ground black pepper (to taste)
Instructions
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Preheat your oven to 400°F (200°C). On a large baking sheet, toss the cubed squash with 1 tablespoon of the olive oil, the maple syrup, smoked paprika, and a good pinch of salt and pepper. Spread it out in a single layer—this is key for getting those caramelized edges, not steamed squash. Roast for 25-30 minutes, or until fork-tender and slightly browned at the edges. Let it cool slightly.01
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While the squash roasts, combine the rinsed farro and vegetable broth (or water) in a medium saucepan. Bring to a boil, then reduce the heat to a simmer, cover, and cook for about 25-30 minutes. You're looking for tender grains that still have a pleasant chew. Drain off any excess liquid and spread the farro on the same baking sheet (once the squash is off) to cool down quickly. This stops the cooking process and helps it stay fluffy.02
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In a small bowl or a jar with a lid, combine the 3 tablespoons of olive oil, apple cider vinegar, 1 tablespoon of maple syrup, Dijon mustard, and minced garlic. Add a generous pinch of salt and a few grinds of black pepper. Whisk vigorously or shake the jar until the dressing is emulsified and looks glossy. Taste it! Adjust the sweetness or acidity to your liking.03
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Place the chopped pecans in a dry skillet over medium heat. Toast for 3-5 minutes, shaking the pan frequently, until they become fragrant and slightly darker. Be careful—they can burn quickly. Transfer them to a plate to cool.04
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In your large serving bowl, combine the cooled farro, roasted squash, arugula, red onion, and most of the toasted pecans (save a few for garnish). Drizzle about two-thirds of the dressing over top and toss gently to combine. You want everything to be lightly coated. Let it sit for 5-10 minutes so the flavors can meld.05
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Right before serving, give the salad a final taste. You might want to add the remaining dressing if it seems dry. Season with more salt and pepper if needed. Transfer to a platter or serve straight from the bowl, garnished with the reserved pecans.06
