Warm Butternut Squash Farro Salad is one of those recipes that strikes the perfect balance — it’s cozy, nourishing, and full of seasonal goodness. With nutty farro, sweet roasted squash, tart cranberries, and savory toppings like feta or toasted pecans, it brings flavor and texture to the table in every bite.
Whether you’re looking for a hearty vegetarian main, a Thanksgiving side, or a delicious meal prep idea, this warm salad delivers. It’s rich in fiber, full of autumn colors, and satisfying enough to serve solo or alongside roasted meats.
Don’t miss our Air Fryer Cajun Potatoes — a spicy, crispy contrast that pairs beautifully with the creamy squash and chewy grains.
Why You’ll Love This Warm Butternut Squash Farro Salad
Cozy Comfort with a Healthy Twist
This warm salad is loaded with flavor and nutrition. The tender squash brings sweetness and creaminess, while the farro adds protein and a chewy bite. A tangy dressing brings it all together.
Perfect for Fall, Holidays, or Meal Prep
This Warm Butternut Squash Farro Salad works beautifully as a side dish for holiday gatherings or as a make-ahead lunch option. It’s excellent warm but also holds up well served at room temperature.
Ingredients for the Salad and Dressing
For the Salad
- 1 cup uncooked farro
- 2 cups diced butternut squash
- 1 tbsp olive oil
- Salt and pepper to taste
- ½ cup chopped kale or spinach
- ¼ cup dried cranberries
- ¼ cup crumbled feta or goat cheese
- ¼ cup toasted pecans or walnuts
For the Dressing
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp maple syrup or honey
- Salt and black pepper to taste
How to Cook Farro and Roast Squash Without Getting Soggy
(FAQ 1)
Why Is My Roasted Butternut Squash Soggy?
To keep your butternut squash from getting soggy:
- Roast at 425°F for better caramelization
- Don’t overcrowd the pan
- Toss with just enough oil, not too much
- Flip halfway through for even browning
Dry, golden edges equal perfect texture. Let it cool slightly before tossing into the salad to prevent wilting the greens.
Can You Eat Butternut Squash Cold?
(FAQ 2)
Yes, you absolutely can! Roasted butternut squash tastes great cold or at room temperature. If making Warm Butternut Squash Farro Salad in advance, you can enjoy it chilled the next day — just know the flavors meld even more overnight.
If you’re serving it cold, consider adding more fresh herbs or a splash of lemon juice for brightness.
What Is Farro Salad Made Of?
(FAQ 3)
Farro salad is typically made with:
- Cooked farro (a chewy, ancient whole grain)
- Seasonal veggies (like squash, kale, or tomatoes)
- A tangy vinaigrette
- Optional mix-ins: dried fruit, nuts, cheese, or fresh herbs
This Warm Butternut Squash Farro Salad includes all the essentials — grain, roasted veg, crunch, and a flavor-packed dressing.
Looking for another hearty recipe? Check out our Salisbury Steak with Mushroom Gravy for a comforting meat-based option.
How Do You Know When Butternut Squash Is Done Boiling?
(FAQ 4)
If boiling squash for soups or mash:
- It’s done when fork-tender
- Test with a fork — it should pierce easily with no resistance
- Usually takes 10–12 minutes depending on cube size
For this salad, however, roasting is preferred to enhance sweetness and texture.
Step-by-Step Instructions
- Cook the Farro
Rinse 1 cup farro. Simmer in 3 cups salted water or broth for 25–30 minutes. Drain and let cool slightly. - Roast the Butternut Squash
Preheat oven to 425°F. Toss squash cubes with olive oil, salt, and pepper. Roast for 25 minutes, flipping halfway. - Make the Dressing
Whisk olive oil, vinegar, Dijon, maple syrup, salt, and pepper in a small bowl or jar. - Assemble the Salad
In a large bowl, combine cooked farro, roasted squash, greens, cranberries, cheese, and nuts. Drizzle with dressing and toss gently. - Serve Warm or Room Temp
Ideal warm, but delicious chilled. Adjust seasoning to taste.
Make-Ahead, Storage, and Serving Tips
Meal Prep
Make all components ahead of time and store separately. Assemble just before serving.
Storage
Keeps well for 3–4 days in an airtight container. Add nuts just before serving to keep them crisp.
Pair this with creamy Mac and Cheese: The Ultimate Guide to Creamy Cheesy Comfort Food for a vegetarian feast.
Variations and Substitutions
- Use quinoa or wild rice instead of farro
- Add roasted Brussels sprouts or red onion
- Use pepitas instead of pecans
- Swap balsamic for apple cider vinegar
- Add pomegranate arils for color and crunch
Craving something sweet to finish? Don’t miss Chai Spiced Pear Baked Oatmeal Singles — a cozy treat that fits the fall theme.
Conclusion
Warm Butternut Squash Farro Salad is fall comfort in a bowl — sweet, savory, hearty, and nourishing. It’s proof that salads can be warm, filling, and incredibly satisfying. Perfect for chilly nights, holiday gatherings, or healthy lunches, this dish is as versatile as it is delicious.
Packed with fiber, protein, and bold flavor, this salad is one you’ll make on repeat. Don’t forget to follow us on Pinterest for more cozy recipes like this!
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Warm Butternut Squash Farro Salad: A Hearty, Cozy, and Nourishing Fall Favorite
- Total Time: 40 mins
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Warm Butternut Squash Farro Salad is the perfect fall dish — nutty farro, roasted squash, dried cranberries, and a tangy maple-Dijon dressing.
Ingredients
1 cup farro
2 cups butternut squash, diced
1 tbsp olive oil
½ cup kale or spinach
¼ cup dried cranberries
¼ cup crumbled feta
¼ cup chopped pecans
Dressing
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp Dijon mustard
1 tsp maple syrup
Salt & pepper
Instructions
Roast squash at 425°F for 25 minutes.
Cook farro according to package instructions.
Whisk dressing ingredients.
Toss farro, squash, greens, cranberries, cheese, and nuts.
Drizzle with dressing and serve warm.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Salad
- Method: Roasted + Tossed
- Cuisine: American
Nutrition
- Serving Size: 330
- Sodium: 320mg
- Fat: 16g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 9g
