Recipe Overview
Why you’ll love it: This farro salad celebrates fall with butternut squash, kale, and bacon, and a homemade apple cider dressing. It’s delicious, satisfying, and nutritious.
How long it takes: 60 minutes (much of the prep can be done ahead though)
Equipment you’ll need: sheet pan, sauce pan, mixing bowl
Servings: 6
Butternut Squash Farro Salad
This farro salad with butternut squash is pretty much the perfect taste of fall with sweet squash, salty bacon, chewy dried cranberries, and flavorful feta. Bright green baby kale makes you feel extra good about yourself, eating all those healthy greens. And farro – oh, how I love farro. Chewy and delightful, the farro will keep you full for hours.
The homemade dressing also is infused with fall-inspired flavors. Warm cinnamon, maple syrup, and sweet apple cider tie this salad together perfectly.
This farro salad is hearty enough to stand alone. It also works as a side dish. Pair it with maple cranberry chicken breasts or baked salmon with maple mustard glaze.
If you start from scratch, this salad looks like it’s a time-consuming process. However, if you do a little meal prep, and have most of the components ready to go, the salad is a breeze to pull together.
Roast the squash. I like to buy a large squash, peel and cube it, and roast it all at the same time. It’s great on its own as a side dish and goes perfectly in salads, grain bowls, meal bowls, etc.
Cooking Tip
I have a full tutorial on how to cook butternut squash that includes step-by-step photos of how to peel and cut butternut squash (it can be so tricky!) if you need some guidance!Cook the farro. To save time, cook the whole bag of farro at once. Follow the package instructions. One cup of uncooked farro will yield about 3 cups cooked. Keep the cooked farro in portion-sized freezer bags until you’re ready to use it. Cooked farro thaws very quickly, making it convenient to use in salads and bowls.
Cook the bacon. Another time-saver is to cook the whole package of bacon even if you aren’t planning on eating it all. Try oven baked bacon. You can do the whole package at once; there’s no flipping and no mess on the stove. It’s pretty much the only way I cook bacon now. Cooked bacon can be refrigerated or frozen, and it thaws very quickly as well.
Recipe Variations
- Try a different dressing. A white wine vinaigrette is easy to make and goes well with this salad. A purchased salad dressing is fine, too.
- Use a different green. If you prefer spinach or another hearty green, go for it. Instead of baby kale, curly kale or lacinato kale can be subbed in. Cut it into small strips.
- Make it vegetarian. It’s easy to do, simply omit the bacon. The salad has plenty going for it and tastes great either way.
- Try different vegetables. Instead of butternut squash, try roasted beets, roasted turnips, roasted carrots, or roasted sweet potatoes. A combination is delicious, too.
More Salad Recipes
Farro Salad with Butternut Squash, Bacon, and Cranberries
Ingredients
Salad
- 1 cup dry farro (about 3 cups cooked)
- 5 slices thick cut bacon, cut into small pieces and cooked until crispy
- 3 cups cubed butternut squash
- 1 tablespoon olive oil
- 3 cups loosely packed baby kale leaves
- ½ cup crumbled feta
- ¾ cup dried cranberries, or to taste
Dressing
- ⅓ cup apple cider
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- ¼ teaspoon ground cinnamon
- ¼ cup olive oil
- 1 teaspoon pure maple syrup, or to taste
- ¼ teaspoon kosher salt, or to taste
- ¼ teaspoon coarsely ground black pepper, or to taste
Instructions
- Cook farro according to package instructions. Cool to room temperature.1 cup dry farro
- Cook bacon until crisp. Drain on paper towels.5 slices thick cut bacon, cut into small pieces and cooked until crispy
- Meanwhile, preheat oven to 425°F. Toss cubed squash with 1 tablespoon olive oil, salt and pepper to taste. Spread the squash on a large rimmed baking sheet. Bake 25 to 30 minutes, stirring once, until squash is tender and lightly browned.3 cups cubed butternut squash, 1 tablespoon olive oil
- In a large bowl, mix together cooked and cooled farro, roasted squash, baby kale, feta, and cranberries.3 cups loosely packed baby kale leaves, ½ cup crumbled feta, ¾ cup dried cranberries, or to taste
- In a small jar or bowl, mix together dressing ingredients: apple cider, apple cider vinegar, mustard, cinnamon, olive oil, maple syrup, salt and pepper. Stir or shake to combine. Taste and add salt and pepper as desired.⅓ cup apple cider, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, ¼ teaspoon ground cinnamon, ¼ cup olive oil, 1 teaspoon pure maple syrup, or to taste, ¼ teaspoon kosher salt, or to taste, ¼ teaspoon coarsely ground black pepper, or to taste
- Pour dressing over salad and stir to combine.
Notes
- Make Ahead Ideas: Cook the farro up to 3 days in advance; refrigerate or freeze. Squash and bacon can also be cooked ahead of time and refrigerated.
- Greens: If you prefer, substitute curly or lacinato kale, cut into thin strips, spinach, or another green of your choice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
Do you use one cup of farro after it is cooked or cook one cup of farro? I am so making this salad, it looks delish and love the flavour combos.
Cook one cup! :) I hope you love the salad – it’s a good one!
Such beautiful colors in this dish, Rachel!
I’m totally singing that “these are a few of my favorite things” song right now! This looks like salad perfection in my book! Mmmm
yummy <3 cranberries in salad
I love everything about this!! So seasonal and healthy, but also fun!
Ooh these flavors combine perfectly! I would just use quinoa to make it gluten free. Nom nom nom. Good luck with the remainder of your cleanse :)