📝 About This Recipe
This vibrant grain salad celebrates the transition of seasons, marrying the nutty, chewy texture of ancient farro with the caramelized sweetness of roasted butternut squash. Bright pops of pomegranate seeds and a zesty citrus vinaigrette cut through the richness, while toasted pepitas add a satisfying crunch. It is a sophisticated, nutrient-dense dish that works beautifully as a hearty lunch or a centerpiece side for a holiday feast.
🥗 Ingredients
The Grains and Squash
- 1 1/2 cups Pearled Farro (rinsed thoroughly)
- 1 medium Butternut Squash (peeled and cut into 3/4-inch cubes)
- 3 tablespoons Extra Virgin Olive Oil (divided)
- 1 tablespoon Maple Syrup (Grade A dark preferred)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Vinaigrette
- 1 small Shallot (minced very finely)
- 2 tablespoons Apple Cider Vinegar
- 1 tablespoon Fresh Orange Juice
- 1 teaspoon Dijon Mustard
- 1/4 cup Extra Virgin Olive Oil (high quality)
Mix-ins and Garnish
- 1/2 cup Pomegranate Seeds (fresh arils)
- 1/3 cup Raw Pepitas (pumpkin seeds)
- 1/2 cup Flat-Leaf Parsley (roughly chopped)
- 1/4 cup Fresh Mint (torn or chiffonade)
- 1/2 cup Feta Cheese (crumbled, optional)
- 2 cups Baby Arugula (packed)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.
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2
In a large bowl, toss the cubed butternut squash with 2 tablespoons of olive oil, the maple syrup, salt, and pepper until evenly coated.
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3
Spread the squash in a single layer on the baking sheet. Roast for 25-30 minutes, tossing halfway through, until the edges are golden brown and the flesh is tender.
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4
While the squash roasts, bring a large pot of salted water to a boil. Add the rinsed farro and cook until al dente, usually 20-25 minutes for pearled farro. Drain well.
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5
While the farro is still warm, place it in a large mixing bowl and drizzle with 1 tablespoon of olive oil to prevent sticking. Let it cool slightly.
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6
In a small dry skillet over medium-low heat, toast the pepitas for 3-5 minutes, stirring frequently until they are fragrant and start to pop. Remove from heat immediately.
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7
Prepare the vinaigrette: In a small jar or bowl, whisk together the minced shallot, apple cider vinegar, orange juice, and Dijon mustard.
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8
Slowly stream in the 1/4 cup of olive oil into the dressing mixture while whisking vigorously to create an emulsion. Season with a pinch of salt and pepper.
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9
Pour half of the dressing over the warm farro and toss to combine; this allows the grain to absorb the flavors as it cools.
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10
Once the squash has cooled for at least 10 minutes, add it to the bowl with the farro.
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11
Add the pomegranate seeds, toasted pepitas, chopped parsley, and mint to the bowl.
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12
Just before serving, fold in the baby arugula and crumbled feta (if using). Add the remaining dressing and toss gently to avoid mashing the squash.
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13
Taste and adjust seasoning with an extra squeeze of orange juice or a pinch of salt if needed. Serve at room temperature.
💡 Chef's Tips
For the best texture, ensure you use pearled farro; if using semi-pearled or whole farro, increase soaking and cooking times accordingly. Don't overcook the squash—you want it tender but still holding its cubical shape for a better presentation. To easily de-seed a pomegranate, cut it in half and submerge it in a bowl of water while pulling the seeds out; the pith will float and the seeds will sink. If making this ahead of time, keep the arugula and dressing separate until the last minute to prevent wilting. Substitute the butternut squash with delicata or sweet potatoes if you prefer a different earthy sweetness.
🍽️ Serving Suggestions
Pair this salad with a crisp, dry Riesling or a hard apple cider to complement the autumnal flavors. Serve alongside roasted chicken or pan-seared salmon for a complete, elegant dinner. Add a dollop of Greek yogurt or labneh on the side for a creamy, tangy contrast. This dish travels exceptionally well, making it a perfect contribution to a potluck or picnic. Top with a few strips of crispy prosciutto or bacon for a salty, savory addition.