Go Back
Herbed Farro Salad with Roasted Squash
Print Recipe
Course Salad
Cuisine Mediterranean
Servings 4 people

Equipment

  • Baking sheet
  • Medium pot
  • Large mixing bowl

Ingredients
  

  • 1 cup farro, rinsed
  • 2 cups water
  • 1 medium butternut squash, peeled and cut into 1-inch cubes
  • 3 tablespoons olive oil, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 small red onion, thinly sliced
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh mint, chopped
  • 2 tablespoons lemon juice
  • 1/4 cup crumbled feta cheese

Instructions
 

  • Preheat the oven to 400°F. Toss the squash cubes with 2 tablespoons olive oil, salt, and pepper on a baking sheet. Roast for 25 to 30 minutes until the edges turn golden and the squash is tender. Set aside to cool.
  • While the squash roasts, bring the water to a boil in a medium pot. Add the farro and reduce to a simmer. Cook for 20 to 25 minutes until the grains are tender but still chewy. Drain any excess water and let the farro cool to room temperature.
  • Place the cooled farro in a large bowl. Add the roasted squash, sliced red onion, parsley, and mint.
  • Whisk the remaining 1 tablespoon olive oil with the lemon juice. Pour over the salad and toss gently to coat everything evenly.
  • Sprinkle the feta cheese over the top just before serving.

Notes

Roast the squash and cook the farro the day before so assembly takes only a few minutes. The farro keeps its texture even after sitting, but wait to add the lemon dressing until right before you leave if you want the herbs to stay especially bright. Feta can be swapped for goat cheese if preferred.
Course: Salad
Cuisine: Mediterranean
Equipment: Baking sheet, Medium pot, Large mixing bowl