arugula. chickpeas. feta. maple syrup dressing… SO good.
I wasn’t quite sure how to properly label this Butternut Squash and Farro dish. A salad? A bowl? A meal? A side dish? Do we care?
No. No we don’t. What we care about is that it is absolutely, positively delicious, and pretty darn easy to make. We just want to eat it and be happy. Preferably with a glass of wine while sitting on the couch binge watching some trashy, intelligence melting show yes?
So I went with “bowl” because it just seems to cover all the bases.
This is just that kind of comforting food… balsamic roasted butternut squash and onions tangled up with chewy farro, peppery baby arugula, salty feta cheese, buttery chickpeas and sweet-tart pomegranate… all tossed in a mustard & maple syrup dressing. I could seriously live on this one. I kind of have been for the last little while.
Confession: I used to be a resolute squash hater and would not let any kind of squash anywhere near my personal space. Friends, I am happy to report that with a lot of self-work and dedication I have overcome this difficulty.
But now I have somehow reared a new generation squash hater…sigh… and so it is my mission in life to help the child overcome this just like her brave mother has.
This might be the best butternut squash dish I’ve ever made. Creamy butternut squash with nutty farro is a food combination that you simply must try, and while I’ve kind of labeled this dish a salad it’s also a fabulous warm side dish and is actually an incredibly delicious vegetarian meal all on it’s own.
Scroll past the recipe if you’re looking for tips, substitutions, questions, etc. and details on how to make this recipe, but if you want to get straight to it, here’s my recipe-ish…
Butternut Squash and Farro
Ingredients
For the salad:
- 4 cups butternut squash cut into 1” cubes
- 1/2 red onion chopped
- 2 Tbsp olive oil
- 1 tbsp balsamic vinegar
- Pinch cayenne pepper
- 3 cups cooked farro from 1 cup raw
- 1 cup canned chickpeas drained and rinsed
- 4 cups baby arugula
- 1/2 cup feta crumbled
- 1/4 cup pepitas
- 1/3 cup pomegranate arils
- 1/4 cup parsley
For the dressing:
- 1/4 cup olive oil
- 2 Tbsp balsamic vinegar
- 1 Tbsp maple syrup
- 2 tsp grainy mustard
- 1 small garlic clove minced
Instructions
Roast the squash and onions:
- Heat the oven to 425.
- Spread the butternut squash and the red onion on a baking sheet.
- Toss with the olive oil, balsamic vinegar, cayenne pepper and a good pinch each S&P.
- Roast in the oven for 20-25 minutes, stirring once, until tender and browned.
- Set aside to cool slightly.
Make the dressing:
- In a bowl combine the olive oil, balsamic vinegar, maple syrup, mustard, garlic and a good pinch each S&P.
- Whisk well.
Make the salad:
- Add the farro and arugula to a large bowl. Add in the roasted squash and onions. Add in the feta, pepitas, pomegranate and parsley.
- Pour over the dressing a toss well.
- Serve warm, at room temperature or chilled. It’s actually even better the second day!
butternut squash and farro bowl Recipe ingredients, tips, substitutions:
Butternut Squash – obviously butternut is the best choice, but honeynut, kabocha or acorn would work well too.
Farro – I am a huge farro lover, but you could use another grain if you prefer.
Balsamic Vinegar – the richness of balsamic works so well in this dish, but if you don’t have it, apple cider vinegar is really good too.
Arugula – baby arugula (whatever that means) is what I use, but you can easily sub in baby spinach or shredded kale.
Chickpeas – canned chickpeas are perfect, but you can leave them out if it’s not your thing.
Feta Cheese – salty, crumbly and delicious, but sub in goat cheese or even blue cheese for fun if you want.
Butternut Squash and Farro Salad Recipe Variations:
Spicy Version – a little heat works well here, so if that’s what you’re into add an extra pinch of cayenne to the veggies prior to roasting and a big pinch of red pepper flakes to the dressing.
Nutty Version – add in some chopped, toasted pecans or walnuts and a few pine nuts too.
Bacon Version – cook up 6 slices thick-cut bacon or pancetta or prosciutto and add it in.
Butternut Squash and Farro salad Recipe, how to make it…
First we have to roast the veggies, so get the oven heated up to 425. Spread out the butternut squash and red onion on a rimmed baking sheet. Give them all a generous toss with olive oil, balsamic, a pinch of cayenne, and a good sprinkle of S&P (don’t be shy, flavour them up well). Pop the baking sheet in the oven for 20-25 minutes, stirring about halfway through, until they squash is tender and beautifully browned. Let the veggies sit to cool for just a bit while you make the dressing.
In a little bowl, mix together the olive oil, balsamic, maple syrup, mustard, garlic, and another heavy handed pinch of S&P. Whisk it well until it’s completely combined, smooth and creamy.
Now put it all together… toss the cooked farro and arugula into a large bowl, then add in the roasted squash and onions. Add in the feta, pepitas, pomegranate and parsley. Drizzle the dressing all over and toss everything together.
This salad is fabulous warm, chilled, or somewhere in between—and somehow, inexplicably, it’s even better the next day!
looking for some recipes to serve with your Butternut Squash and Farro salad? try these…
- Serve it as the main meal for lunch and follow it up with these Brown Butter Oatmeal Cookies or Chocolate Chunk Banana Muffins
- Serve it as a starter and follow up with this French Onion Soup Pasta
- Add it to a fall party spread with these Barbeque Chicken Sliders
- I’m not sure there would be a better fall dinner than serving this with my Honey Glazed Pork Chops
- …and especially good if you followed that meal up with this Brown Butter & Bourbon Impossible Pie
If you like this Butternut Squash and Farro Bowl Recipe let me know what you think in the comments below and please find and follow me on Social Media!
