Description
Warm, nutty, and bursting with roasted veggies, this fall farro salad captures autumn in every bite. Packed with hearty farro, roasted squash, kale, nuts, and pomegranate seeds, it’s nourishing, colorful, and perfect for weekday meals or holiday spreads.
Ingredients
1 cup cooked farro
1½ cups cubed butternut squash
1 medium red onion, sliced
½ cup chopped kale
¼ cup toasted pecans
¼ cup pomegranate seeds
2 tbsp olive oil + lemon vinaigrette
Instructions
1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. Toss squash and onion with olive oil, salt, and pepper. Roast for 23–25 minutes, flipping halfway until caramelized.
3. While roasting, bring farro and water (3:1 ratio) to a boil. Simmer 20–25 minutes or until tender and chewy.
4. Massage your kale with a splash of lemon juice and salt.
5. In a large bowl, combine cooked farro, roasted veggies, kale, toasted nuts, and pomegranate seeds.
6. Drizzle your vinaigrette and toss to coat. Taste and adjust seasoning as needed.
Notes
Make the farro ahead of time—it holds texture well after refrigeration.
Perfect served warm or room temperature.
Customizable with different grains, vegetables, or dressings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: fall salad, farro, Thanksgiving, vegan option, roasted vegetables