Cold nights and fond memories inspired this cozy dish. My mom’s Farro salad was a childhood favorite, and this Farro Salad with Roasted Butternut Squash is my modern take—hearty, comforting, and full of flavor.
Type of Cuisine:
Mediterranean
Prep Time: 20 minutes.
Cook Time: 40 minutes
How Many Servings?
4-6 Servings
Table of Contents
tep into the warmth of family traditions with this Farro Salad Recipe with Roasted Butternut Squash—a hearty, flavorful dish perfect for any season. Nutty, chewy farro pairs beautifully with sweet, caramelized butternut squash, creating a wholesome and satisfying salad. Looking for more ways to enjoy this ancient grain? Try my Spanish Farro Salad with Peas, a vibrant twist on a classic. And if you’re curious about the benefits of whole grains, don’t miss my Whole Grain 101 guide for a deep dive into their nutrition and versatility.
Farro Salad Recipe Ingredients:
- One Small Butternut Squash (Peeled and Cubed): The sweet and creamy base of the salad, roasted to perfection.
- Olive Oil: Drizzled over the butternut squash for a luscious and rich flavor.
- Cinnamon, Salt, and Black Pepper: A trio of seasonings to enhance the squash’s natural sweetness, adding warmth and depth.
- Pearl Farro (Washed and Strained): The wholesome and chewy grain that forms the heart of the salad.
- White Pearl Onions (Peeled and Kept Whole): Add a delicate sweetness and visual appeal.
- Cinnamon Stick, Star Anise, Crushed Cardamom Pods: Infuse aromatic and exotic notes into the farro during cooking.
- Water with 1 tbsp Honey: The cooking liquid imparts a subtle sweetness to the farro.
- Finely Chopped Italian Parsley: Adds a burst of fresh and herbaceous flavor, enhancing the salad’s vibrancy.
- Toasted Slivered Almonds: Provide a delightful crunch and nutty essence to the salad.
- Barberries (Optional): These small, tangy berries add a burst of flavor. Substitute with dried cranberries or currants for a similar effect.
Barberries are small, red berries with a tart flavor. To substitute, use dried cranberries or currants for a sweet and tangy kick
What is Farro?
Farro is an ancient grain with a nutty flavor and delightfully chewy texture, making it a staple in everything from salads to risottos. It’s packed with fiber and protein, keeping you full and energized. One cup of dry farro magically transforms into three cups cooked—hello, meal prep win!
Wondering if you can swap it out. Quinoa or barley can work in a pinch, but let’s be real—nothing quite matches Farro’s unique bite and heartiness. That’s why it’s been loved for centuries, from rustic Italian kitchens to modern grain bowls.
Pearl Onions for Your Farro Salad?
Let’s talk onions! The right choice can subtly elevate your Farro salad’s flavor. My personal favorite? Pearl onions—those tiny, white gems with a mild sweetness that pairs beautifully with the nutty chewiness of farro.
If you spot them at the store, they’re usually hanging out in the produce section. When it comes to prep, here’s my rule of thumb:
Small pearl onions? Cook them whole.
Larger ones? A quick halve ensures even cooking and a burst of natural sweetness in every bite.
No pearl onions on hand? Try shallots or sweet onions as substitutes!
How to Prepare Butternut Squash Like a Pro
Prepping butternut squash can feel intimidating, but trust me—it’s easier than it looks!
- Pick a squash that feels heavy for its size—that means it’s juicy and flavorful.
- Slice off the top and bottom to create a stable base.
- Use a vegetable peeler to remove the skin (top to bottom works best!).
- Cut it in half lengthwise, scoop out the seeds, and dice into 1-inch cubes for even roasting.
Short on time? Many grocery stores offer pre-cut butternut squash, making this recipe even easier!
Spices That Elevate Your Farro Salad Recipe
The secret to an unforgettable farro salad? The right spices. For this recipe, I love using:
- Cinnamon sticks – Adds warmth and a hint of natural sweetness.
- Star anise – Brings a subtle, aromatic depth.
- Cardamom – Enhances the earthy flavors beautifully.
Instead of using stock, I prefer cooking farro in water, allowing these spices to shine without overpowering the dish. And while olive oil is my go-to for roasting butternut squash, you can always experiment with butter or ghee for a richer, more indulgent twist.
Preparation
Roast the butternut squash:
Sauté the pearl onions and spices:
Simmer the farro:
Cozy up with this hearty Farro Salad with Roasted Butternut Squash. Infused with warm spices and tangy barberries, it’s a perfect balance of comfort and flavor—ideal for family dinners or a quiet night in.
Type of Cuisine:
Mediterranean
Prep Time: 20 minutes.
Cook Time: 40 minutes
How Many Servings?
4-6 Servings
Ingredients:
Adjust Servings
| 1 small butternut squash (peeled and cut into cubes) | |
| 1 tablespoon olive oil | |
| ¼ teaspoon cinnamon | |
| ½ teaspoon salt | |
| ¼ teaspoon black pepper |
For the pearled farro, washed and strained
| 1 cup pearl Farro | |
| 10 white pearl onions | |
| 1 stick cinnamon | |
| 2 anise stars | |
| 5 cardamom pods (crushed) | |
| 2 ½ cups water mixed with one tablespoon of honey | |
| 1 teaspoon salt | |
| ¼ cup chopped fine Italian parsley | |
| ¼ cup toasted slivered almond | |
| ¼ cup dry barberries (optional) |
Preparation
Toss cubed squash with olive oil, salt, pepper, and cinnamon. Spread on a baking sheet and roast at 400°F (200°C) for 25 minutes or until tender.
Heat olive oil in a medium pot over medium heat. Add pearl onions and sauté for 3 minutes. Stir in the cinnamon stick, star anise, and cardamom pods, then cook for another 3 minutes until fragrant.
Stir in salt, then add the honey-water mixture. Bring to a boil, then reduce heat and simmer for about 40 minutes until the farro is tender and the liquid is absorbed. Remove and discard the cinnamon stick, star anise, and cardamom pods.
Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should should not be considered a substitute for a professional nutritionist's advice.
See our full nutrition disclosure here.
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