Farro Salad with Butternut Squash, Kale, and Feta

This Farro Salad with Butternut Squash, Kale, and Feta is exactly the kind of salad I want when the weather gets cooler and a bowl of delicate greens isn't going to cut it. Roasted butternut squash, chewy farro, tender kale, salty feta, and toasted pecans are tossed in a maple balsamic vinaigrette for a hearty fall salad that's filling enough for lunch or dinner. It's also particularly good for meal prep, since everything holds up beautifully in the refrigerator for leftovers.

Jump to:

• Why this Farro Salad Works
• What ingredients do you need to make this farro salad?
• How to Make Butternut Squash Farro Salad
• Tips for Making the Best Butternut Squash Farro Salad
• What to Serve with Butternut Squash Farro Salad
• How to Store Farro Salad
• Frequently Asked Questions
• What tools do I need to make this recipe?
• More Fall Salads and Seasonal Recipes
• Farro Salad with Butternut Squash, Kale, and Feta

Why this Farro Salad Works

• It's filling enough to make a meal of. Farro has a wonderfully chewy, slightly nutty texture that gives this salad some real substance. Between the grains, roasted squash, kale, pecans, and feta, it's satisfying enough for lunch or a light dinner, but equally good alongside a main course.
• It's high in fiber. With 9 grams of fiber per serving, this salad gets a substantial boost from the farro, vegetables, and pecans.
• It's excellent for meal prep and leftovers. Unlike delicate salad greens, kale holds up beautifully after dressing, especially when it's been massaged with olive oil and salt to soften its leaves. The farro maintains its chewy texture, too.
• It's just as good warm as it is cold. Toss everything together while the farro and roasted squash are still warm, or make it ahead and serve it chilled. There's no need to worry about getting everything onto the table at exactly the right moment.

What ingredients do you need to make this farro salad?

• Farro: I use Bob's Red Mill Organic Farro, which is lightly "scratched," meaning some of the outer bran has been removed to shorten the cooking time. This is similar to semi-pearled farro. Fully pearled farro has more of the bran removed, while whole farro retains its bran and takes longer to cook. I particularly like the pleasantly chewy, slightly nutty texture of Bob's Red Mill for this salad.
• Butternut squash: Honeynut squash or delicata squash are both excellent substitutes. Delicata has the added convenience of an edible skin, so there's no need to peel it.
• Kale: I prefer Lacinato kale (also called Tuscan, Italian, or dinosaur kale), but curly kale works well, too. For either variety, you should remove the tough center stems before chopping the leaves.
• Feta cheese: I prefer block feta packed in brine rather than pre-crumbled feta. It has a creamier texture and a lovely salty, tangy flavor.
• Pecans: Toasting the pecans brings out their nutty flavor and gives the salad a nice bit of crunch. Walnuts make a good substitute if you prefer the flavor.
• Olive Oil: Used for roasting the squash, massaging the kale, and preparing the maple balsamic vinaigrette.
• Balsamic vinegar: Use regular balsamic vinegar rather than balsamic glaze. The vinegar provides the acidity that balances the sweeter ingredients in the salad.
• Maple syrup: Use pure maple syrup for the vinaigrette. A little goes a long way toward balancing the acidity of the balsamic vinegar.
• Garlic: Freshly minced garlic gives the vinaigrette a sharper garlic flavor, but garlic powder works well if that's what you have on hand.
• Dried dill: Adds a subtle herbal note to the roasted butternut squash.
• Kosher salt: I use Diamond Crystal Kosher Salt, which is less dense by volume than Morton's. If you're using Morton's, start with a little less salt and adjust to taste.
• Cracked black pepper: Freshly cracked black pepper adds a little warmth and bite to both the roasted squash and the vinaigrette.

How to Make Butternut Squash Farro Salad

1. Cook the farro. Rinse and drain the farro, then cook it using either the stovetop or Instant Pot method. For the stovetop, simmer for 30–40 minutes until tender but pleasantly chewy. For the Instant Pot, cook on High Pressure for 7 minutes, followed by a 7-minute natural pressure release. Drain any excess water and set aside.
2. Roast the butternut squash. Toss the diced butternut squash with olive oil, dried dill, Kosher salt, and black pepper. Spread the squash in a single layer on a parchment-lined baking sheet and roast at 400 degrees F (205 C) for about 25 minutes, until fork-tender and lightly caramelized around the edges.
3. Massage the kale and prepare the vinaigrette. While the squash roasts, massage the chopped kale with olive oil and salt for about 2 minutes, until the leaves soften and darken in color. In a separate bowl, whisk together the olive oil, balsamic vinegar, maple syrup, garlic, salt, and black pepper.
4. Toast the pecans. Once the squash is finished roasting, reduce the oven temperature to 350 degrees F (175 C). Transfer the squash to your serving bowl, then spread the pecans onto the same baking sheet. Toast for 5–8 minutes, until fragrant and lightly golden.
5. Assemble the salad. Combine the cooked farro, roasted butternut squash, and massaged kale in a large serving bowl. Add the maple balsamic vinaigrette, toasted pecans, and crumbled feta, then toss until everything is well combined. Taste and adjust the seasoning as needed. Serve warm, at room temperature, or chilled.

Tips for Making the Best Butternut Squash Farro Salad

• Drain the farro well. If there's excess water after cooking, strain it off before adding the farro to the salad. Otherwise, that extra moisture can dilute the maple balsamic vinaigrette.
• Give the squash room to roast. Spread the diced butternut squash in a single layer on your baking sheet, with a little space between the pieces. Crowding the pan traps moisture and causes the squash to steam rather than develop those lovely caramelized edges.
• Don't skip massaging the kale. Just a couple of minutes with olive oil and salt makes a noticeable difference in the texture of the kale. The leaves soften and become much more pleasant to eat while retaining enough structure to hold up to the dressing.

What to Serve with Butternut Squash Farro Salad

This farro salad is filling enough to enjoy on its own for lunch or a light dinner, but it also makes a lovely side dish. If you're looking to round out the meal with something additional, here are a few of my favorite pairings:

• Sausages - Pan-seared chicken and apple sausages, Italian sausages, bratwurst, or smoky Andouille are all excellent options.
• Chicken - Roast chicken or simply seasoned chicken breasts or thighs work beautifully. For something a little different, try my Chicken Thighs in Orange Dijon Herb Sauce or Anchovy Chicken Thighs with Green Olives and Potatoes.
• Steak - Serve the salad alongside sliced sirloin, filet mignon, or Grilled Skirt Steak.
• Lamb - Slow-braised lamb pairs particularly well with the roasted squash and nutty farro. My Braised Leg of Lamb is a great option.
• Fish - Pan-seared or roasted salmon, like my Salmon with Feta and Herbs is particularly good here, as is my Crispy Roasted White Fish.
• Tofu - Crispy roasted tofu makes a great vegetarian addition. You can use the cooking method from my Tahini Noodle Bowls with Crispy Tofu and Vegetables.

How to Store Farro Salad

Store leftover farro salad in an airtight container in the refrigerator for up to 3 days. The farro and massaged kale hold up beautifully after dressing, so there's no need to store the maple balsamic vinaigrette separately.

For the best texture, you can keep the toasted pecans separate and add them just before serving to preserve their crunch, but they're perfectly fine mixed in too. Leftovers are delicious straight from the refrigerator, or you can let the salad sit at room temperature briefly to take the chill off before serving.

Can you reheat Farro salad?

While you can reheat the salad, I prefer enjoying leftovers cold or at room temperature. If you want to serve it warm, it's best assembled with freshly cooked farro and roasted squash.

Frequently Asked Questions

Can I Make This Farro Salad Ahead of Time?

Absolutely! This is a great salad for meal prep, holiday gatherings, or preparing lunch in advance. You can fully assemble and dress the salad the day before serving, since the farro and massaged kale hold up beautifully. If you're preparing it for a gathering, you can also cook the farro, roast the squash, and prepare the vinaigrette separately, then toss everything together shortly before serving.

Is Farro Gluten-Free?

No. Farro is a type of wheat and naturally contains gluten. For a gluten-free alternative, you can substitute cooked wild rice, brown rice, or quinoa. Each has a different texture, but all three pair nicely with the roasted squash, kale, and maple balsamic vinaigrette. Just be sure to cook your chosen grain according to its own instructions.

Can I Make This Farro Salad Vegan?

Yes! The only ingredient you'll need to replace is the feta cheese. You can use your favorite dairy-free feta or simply leave it out. If omitting the feta, taste the finished salad and adjust the salt or acidity as needed.

Can I Use Pre-Cut Butternut Squash?

Definitely. Pre-peeled and cubed butternut squash is a convenient shortcut, particularly when you're making this salad for a holiday gathering. Just make sure the pieces are roughly ½-inch cubes so they roast evenly. Larger pieces may need a little extra time in the oven.

What tools do I need to make this recipe?

• A large pot with a lid or an Instant Pot – Depending on which method you choose for cooking the farro.
• Baker's half sheet - Lined with parchment paper for roasting the butternut squash and toasting the pecans.
• A kitchen scale - For weighing the farro, squash, and other ingredients accurately.
• Liquid measuring cups - For measuring the water and olive oil.
• Measuring spoons – For measuring the vinaigrette ingredients and seasonings.
• Cutting board - For cutting the squash and kale.
• Chef's knife – For preparing the butternut squash and kale.
• Vegetable peeler – For removing the tough skin from the butternut squash.
• Fine-mesh strainer – For rinsing and draining the farro.
• A large serving bowl – For massaging the kale and assembling the salad.
• A small mixing bowl or a jar with a lid – For preparing the maple balsamic vinaigrette.
• Salad servers or two wooden spoons – For tossing everything together.

Are you looking to upgrade your cooking tools or replenish your pantry? Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.

More Fall Salads and Seasonal Recipes

Love this Farro Salad with Butternut Squash, Kale, and Feta? If you're looking for more ways to enjoy seasonal produce, here are a few of my favorite salads and vegetable-forward dishes for the cooler months:

• Wild Rice Salad with Sweet Potatoes, Kale, and Balsamic Mushrooms
• Sweet Potato and Black Bean Enchiladas with Chipotle Pumpkin Sauce
• Kale Salad with Roasted Beets and Maple Balsamic Vinaigrette
• Chili with Butternut Squash
• Roasted Butternut Squash Soup
• Pasta with Butternut Squash and Chorizo
• White Pizza with Pumpkin, Bacon, Kale, and Gouda
• Pumpkin Pizza with Gruyere and Crispy Sage

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