Farro salad is one of those dishes that just feels right when you need something delicious, satisfying, and quick. Its chewy texture melds beautifully with the natural sweetness of cranberries and the earthy goodness of butternut squash. The addition of fresh parsley not only adds a pop of color but a burst of freshness to each bite. This dish is the perfect solution for those days when you’re looking for something hearty yet easy to assemble.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x

Ingredients

Units Scale

1 cup farro, uncooked
1 small butternut squash, peeled and diced
1 cup dried cranberries
1/4 cup fresh parsley, finely chopped
1/4 cup olive oil
2 tbsp apple cider vinegar
1 tbsp honey or maple syrup
Salt and pepper to taste

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Instructions

Cook the Farro (15 minutes): In a pot, bring 3 cups of salted water to a boil. Add the farro and cook until tender, about 15 minutes. Drain and set aside.
Microwave the Butternut Squash (5-7 minutes): Place the diced butternut squash in a microwave-safe bowl, cover, and microwave on high for 5-7 minutes, or until tender. Allow to cool for a minute.
Prepare the Dressing (3 minutes): In a bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper.
Combine All Ingredients (5 minutes): In a large bowl, mix together the cooked farro, microwaved butternut squash, dried cranberries, and chopped parsley. Drizzle the dressing over the mixture and toss to combine.

Notes

When cooking farro, ensure you drain it well to avoid a soggy salad. If you find yourself short on time, you can even prep the butternut squash and farro a day in advance. This salad works wonders as a standalone dish, but it can also complement grilled chicken or roasted vegetables. For those looking to venture out, a sprinkle of feta or goat cheese can add a creamy texture to the mix. And if you’re serving it at a gathering, consider pairing it with a crisp white wine or a light beer to elevate the entire meal experience.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 20g
Sodium: 100mg
Fat: 12g
Carbohydrates: 65g
Fiber: 8g
Protein: 8g
Cholesterol: 0mg

Pair this with...

Balsamic Roasted Brussels Sprouts

Begin with fresh Brussels sprouts, trimming the ends and cutting them in half for a flat, roasting surface. In a mixing bowl, toss the sprouts with olive oil, ensuring each one is glistening and ready for the oven's heat. Now, drizzle them with good-quality balsamic vinegar, which will reduce and caramelize as they roast, imparting a deep, rich flavor. Season with a pinch of salt and freshly cracked black pepper to balance out that balsamic sweetness. Spread the sprouts evenly on a baking sheet, ensuring each one has space to become crisp. Roast in a preheated oven until they’re beautifully browned and slightly crispy on the outside, while maintaining a tender bite inside.

Roasted Red and Yellow Beets

Begin by choosing fresh, firm beets, giving them a good scrub to remove any lingering dirt. Trim off the greens (save them for another dish!), and wrap each beet individually in foil. No need to peel them just yet. Place them on a baking tray and pop them into a preheated oven. As they roast, the beets transform, intensifying in flavor and becoming wonderfully tender. Once they're done, allow them to cool a bit, then use your hands or a paper towel to rub off the skin. It'll slide right off! Slice or dice, and marvel at the vibrant hue. Drizzle with a touch of olive oil, sprinkle some sea salt, and perhaps a dash of balsamic vinegar.

Leafy Greens Side Salad

Kick things off with a bed of your favorite mixed greens—whether it's spinach, arugula, romaine, or a combination of all. Next, layer on thinly sliced red onion, adding a sharp and colorful zing. Slice a cucumber into neat rounds, offering cool and refreshing bites throughout the salad. Halve some juicy cherry tomatoes and scatter them in, lending their sweet-tart bursts. Finally, dot the salad with pitted green olives, introducing a briny depth. For dressing, a simple vinaigrette made of olive oil, lemon juice, salt, and pepper does wonders. Drizzle it over the salad, toss everything gently, and serve.