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This Farro Salad with Butternut Squash, Kale and Feta includes a maple balsamic vinaigrette and a generous sprinkle of toasted pecans. This hearty fall salad is just as delicious served warm as it is enjoyed cold the following day.
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What ingredients do you need to make this farro salad?
- Farro - I often use this one.
- Butternut squash - May flexibly swap for honeynut squash or delicata squash if you prefer.
- Kale - I prefer Lacinato kale (also referred to as Italian or dinosaur kale), but you're welcome to use red or curly kale as well.
- Feta cheese - I prefer block feta in brine for the best flavor and texture.
- Pecans
- Garlic-infused olive oil, like this one - May swap for traditional olive oil and minced garlic cloves.
- Balsamic vinegar
- Maple syrup
- Dried dill
- Cracked black pepper
- Kosher salt - Diamond Crystal Kosher salt is a staple in my kitchen.
What should I serve with this farro grain dish?
This farro salad is deliciously hearty served on its own, but if you'd like to add a more substantial protein, it is also excellent with the following:
- Pan-seared sausages - Like these smoked chicken and apple sausages, classic bratwurst, Italian sausages, or Andouille sausages.
- Chicken - It's lovely served as a side to a roast chicken dinner for a larger crowd, or bone-in chicken thighs for a medium crowd. It's also wonderful served simply with boneless chicken breasts if you prefer. You could also serve it with this Chicken Thighs in Orange Dijon Herb Sauce or this Anchovy Chicken Thighs with Green Olives and Potatoes.
- Steak - It's really nice served under a sliced fillet or sirloin. You could also serve it with this Grilled Skirt Steak.
- Lamb - Like this Braised Leg of Lamb.
- Roasted or pan-fried fish, particularly salmon like this Roasted Salmon with Feta and Herbs. You could also serve it with this Crispy Oven-Fried Fish.
- Crispy roasted tofu, like the kind found in this recipe
Can I make this Farro Salad with Squash, Kale, and Feta in advance?
Yes, this farro salad recipe holds up really well when made the day before, in fact, I often enjoy the leftovers served cold -- but you are welcome to warm them back up again if you prefer. This recipe should keep well for around 3 days in the fridge.
What tools do I need to make this recipe?
- A large pot with a lid
- A baker's half sheet lined with parchment paper
- A kitchen scale
- Liquid measuring cups
- Measuring spoons
- A cutting board
- A chef's knife
- A vegetable peeler
- A fine mesh strainer
- A large serving bowl (which can also be used to massage the kale)
- A small bowl (to whisk the vinaigrette)
- A fork or small whisk
- Serving utensils or 2 wooden spoons/spatulas
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.
Looking for more fall dinner inspiration?
Love this Farro Salad with Butternut Squash, Kale, and Feta? Here are some more of my favorite fall dinner recipes:
- Wild Rice Salad with Sweet Potatoes, Kale, and Balsamic Mushrooms
- Sweet Potato and Black Bean Enchiladas with Chipotle Pumpkin Sauce
- Cauliflower Mac & Cheese with Sausage, Kale, and Red Pepper
- Kale Salad with Roasted Beets and Maple Balsamic Vinaigrette
- Sausage, Potato, and Sauerkraut Soup with Rye Croutons
- Chili with Butternut Squash
- Roasted Butternut Squash Soup (2 Ways)
- Pasta with Butternut Squash and Chorizo
- White Pizza with Pumpkin, Bacon, Kale, and Gouda
- Pumpkin Pizza with Gruyere and Crispy Sage
Farro Salad with Butternut Squash, Kale, and Feta
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Salads & Dressings, Sides
- Method: Oven / Stovetop
- Cuisine: American
Description
This Farro Salad with Butternut Squash, Kale and Feta includes a maple balsamic vinaigrette and a generous sprinkle of toasted pecans. This hearty fall salad is just as delicious served warm as it is enjoyed cold the following day.
Ingredients
Scale
For the farro salad:
- 270 g (1 ½ cups) farro, rinsed and drained
- 32 oz (4 cups) water
- 1 medium (about 500 g) butternut squash, peeled, seeded, and diced into ½-inch dices (may substitute for honeynut or delicata)
- 1 tbsp plus 2 teaspoon olive oil, divided (can use garlic-infused if desired)
- ½ tsp dried dill
- ¾ tsp Kosher salt, divided
- ¼ tsp cracked black pepper
- 1 bundle (about 4 oz) Lacinato (Italian) kale, deveined and chopped (may sub for curly)
- 94 g (¾ cup) pecans
- 6 oz (about 1 cup) feta cheese (block style in brine), drained and crumbled
For the vinaigrette:
- 2 oz (¼ cup) garlic-infused olive oil (may sub for olive oil + 2 minced garlic cloves)
- 2 tbsp balsamic vinegar
- 1 tbsp maple syrup
- ½ tsp Kosher salt
- ¼ tsp cracked black pepper
Instructions
- Preheat the oven to 400 degrees F / 205 C. Line a baker's half sheet with parchment paper and reserve to the side.
- In a large pot over medium-high heat, bring the farro and water to boil. Once it reaches boil, lower the heat to maintain a simmer and cover. Allow to cook for 30-40 minutes, occasionally stirring, until the farro has bloomed. There shouldn't be much water left once the farro has bloomed, but if you have some excess water you can strain it off.
- While the farro cooks, roast the butternut squash. Add the diced squash cubes to the reserved lined sheet pan and drizzle with 1 tablespoon olive oil and sprinkle with dried dill, Kosher salt, and cracked black pepper. Toss squash until evenly coated then transfer to the oven to roast for 25-minutes or until lightly browned around the edges and fork tender.
- While the butternut squash roasts and farro finishes cooking, massage the kale and prep the vinaigrette. In a serving bowl (or mixing bowl) add the chopped kale, 2 teaspoon olive oil, and ¼ teaspoon Kosher salt. Massage my hand, kneading and gently squeezing the kale, for about 2-minutes. The kale should shrink in volume substantially as it tenderizes and the leaves will darken. Reserve to the side.
- In a small bowl, combine the olive oil, balsamic vinegar, maple syrup, salt, and pepper. Combine with a fork or small whisk and reserve to the side.
- Once the butternut squash is done reduce the oven heat to 350 degrees F / 175 C. You can reuse the same baking sheet that you roasted the butternut squash on to roast the pecans, just transfer the roasted squash to the bowl along with the kale before adding the pecans. Once the oven reaches temperature, roast them for 5-8 minutes or until lightly golden.
- Transfer bloomed farro to the bowl with the reserved kale and roasted butternut squash, then add the reserved maple balsamic vinaigrette, toasted pecans, and crumbled feta cheese. Using salad servers or two wooden spoons, toss the salad until well-combined. Taste for salt and adjust if needed. This farro salad is excellent served warm or cold.
Notes
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Nutrition
- Serving Size: 1 serving
- Calories: 509 g
- Sugar: 5 g
- Sodium: 729 mg
- Fat: 32 g
- Saturated Fat: 6 g
- Carbohydrates: 49 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 25 mg
Ann Reed says
This salad is absolutely delicious! I make it as written except I add dried cherries.
Soooooo yummy:)
Jenni says
Ann, That sounds like a perfect addition! The sweetness of dried cherries must pair so well with the roasted squash and feta. So glad you’re enjoying the salad—thanks for sharing! 😊
Katherine says
Amazed at how fantastic this was. I left out the syrup and used quinoa instead of farro because that's what I had. Will definitely make again.
Jenni says
Katherine, I'm so glad you enjoyed this grain salad! Quinoa is a great swap for the farro in a pinch!