Description
A vibrant, chewy, plant-powered salad featuring farro, cranberries, roasted squash, and a zippy lemon vinaigrette. Ideal for any season and perfect for meal prep, potlucks, or weekday lunches.
Ingredients
1 cup uncooked pearled farro
½ cup dried cranberries (unsweetened)
1 cup roasted butternut squash cubes
2 cups baby arugula
¼ cup pomegranate seeds (optional)
3 tbsp olive oil
Juice of 1 lemon
1 tsp Dijon mustard
1 tsp maple syrup
Salt, to taste
Instructions
1. Cook farro in salted boiling water for 25–30 minutes until chewy; drain and cool.
2. Toss squash cubes with olive oil, salt, and cinnamon; roast at 400°F for 25 minutes.
3. Whisk vinaigrette with olive oil, lemon juice, mustard, maple syrup, and salt.
4. Combine farro, roasted squash, arugula, cranberries, and pomegranate in a bowl.
5. Pour over vinaigrette, toss gently, and season with finishing salt or nuts if desired.
Notes
Farro can be cooked ahead up to 3 days.
Keep dressing and cranberries separate until serving if prepping ahead.
Try seasonal swaps like blueberries in summer or beets in winter.
Goes well with nuts, avocado, or even goat cheese (if not vegan).
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Boil, Roast
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 7g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: farro, cranberry, vegan, salad, potluck, fall, meal prep