Farro Salad with Butternut Squash, Bacon, and Cranberries
This hearty salad is fall in a bowl! You'll love this farro salad with butternut squash, kale, and bacon, and a homemade apple cider dressing.
Servings: 6
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
Calories: 297kcal | Carbohydrates: 33g | Protein: 6g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 18mg | Sodium: 384mg | Potassium: 456mg | Fiber: 5g | Sugar: 15g | Vitamin A: 10846IU | Vitamin C: 46mg | Calcium: 190mg | Iron: 2mg
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