Farro Salad with Roasted Butternut Squash and Cranberries
If you’re looking for a cozy and healthy fall salad recipe that’s perfect for cooler days, this Farro Salad with Roasted Butternut Squash and Cranberries is the one to make! It’s packed with warm, nutty farro, tender roasted butternut squash, tangy cranberries, and a maple Dijon vinaigrette that ties everything together beautifully. It’s hearty enough to serve as a main dish yet light enough to enjoy as a side.
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This Easy Farro Salad Recipe has become one of my go-to fall favorites. The mix of sweet and savory flavors feels so comforting after a chilly day outside. I actually first made this salad after a trip to the farmer’s market when I came home with more squash than I knew what to do with. It turned into such a hit with my family that it now shows up on our Thanksgiving and Christmas menus every year!
What makes this salad healthy?
This Healthy Farro Salad Recipe checks all the boxes. It’s full of whole grains, colorful veggies, and heart-friendly fats. Farro is high in fiber and protein, which helps keep you satisfied for hours. Butternut squash adds a natural sweetness and a good dose of vitamin A, while the cranberries bring antioxidants and a burst of flavor. The vinaigrette is made with olive oil and maple syrup, so it’s both wholesome and delicious.
RELATED: This Easy Farro Summer Salad recipe with fresh grape tomatoes, cucumbers, basil from your garden and tasty vinaigrette is a perfect, easy meal prep idea or potluck side dish.
Ingredients you’ll need
Here’s what you’ll need to make this Winter Salad Recipe — and why each ingredient matters:
- Farro: A chewy, nutty ancient grain that forms the base of this salad.
- Butternut squash: Roasted until caramelized and tender, it adds a hint of sweetness.
- Olive oil: Used for roasting and in the dressing for healthy fats.
- Salt and pepper: Simple seasoning that enhances all the flavors.
- Dried cranberries: Adds a pop of color and tangy sweetness.
- Fresh parsley: Brings freshness and a bit of green to balance the warm flavors.
- Feta or goat cheese (optional): Adds creaminess and a little saltiness — great for a Farro Salad with Feta version.
- Chopped pecans or walnuts (optional): Adds crunch and extra nutrition.
- Apple cider vinegar: The tangy kick in the vinaigrette.
- Maple syrup or honey: Sweetens the dressing naturally.
- Dijon mustard: Adds a little zest and helps the dressing come together.
Why you’ll love this salad
This Roasted Butternut Squash Salad is hearty, colorful, and so easy to make. It’s a Vegetarian Salad Recipe that doesn’t feel like you’re missing anything. The farro gives it a great texture, and the roasted squash adds cozy fall flavor. It’s also super versatile — serve it warm for a comforting meal or chill it for a refreshing lunch.
It’s perfect for meal prep, potlucks, or holiday dinners when you want something that looks impressive but doesn’t take hours in the kitchen.
Step-by-step instructions for making this salad
- Preheat your oven to 400°F (200°C).
- Prepare the squash: Toss cubed butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and tender.
- Cook the farro: Rinse and cook it in water or broth according to package directions (about 25–30 minutes). Drain and let it cool slightly.
- Make the vinaigrette: Whisk together olive oil, apple cider vinegar, maple syrup (or honey), Dijon mustard, and a pinch of salt and pepper.
- Assemble the salad: In a large bowl, mix the cooked farro, roasted squash, cranberries, parsley, and any optional cheese or nuts.
- Add the dressing and toss to coat everything evenly.
- Serve and enjoy warm, at room temperature, or chilled.
Make this Farro Salad with Roasted Butternut Squash and Cranberries, then check out my Roasted Butternut Squash Salad and more of my Winter Salad recipe ideas.
Frequently asked questions about this fall salad recipe
Read on for tips and substitution ideas on how to make this recipe, such as how to customize this salad, and how to store this salad.
Can I make this salad ahead of time?
Yes! This Healthy Fall Salad Recipe tastes great the next day once the flavors have had time to blend. Just keep the dressing separate until you’re ready to serve.
Can I use another grain instead of farro?
Quinoa, brown rice, or barley are great substitutes if you want to switch things up.
What cheese works best?
Feta adds a nice salty contrast, but goat cheese or shaved parmesan would be delicious too.
Can I add protein to this salad?
Grilled chicken or chickpeas go really well if you want to make it more filling.
How to store leftovers of this Farro Salad
Keep any leftover salad in an airtight container in the refrigerator for up to 3 days. If you’ve added cheese or nuts, store them separately so they stay fresh. This Farro Salad with Roasted Butternut Squash can be enjoyed cold, at room temperature, or gently warmed in the microwave.
This Farro Salad with Feta, Roasted Butternut Squash, and Cranberries is everything you want in a fall recipe — hearty, colorful, and full of flavor. It’s the kind of salad that makes eating healthy feel fun and satisfying. Whether you serve it for lunch, take it to a potluck, or feature it on your Thanksgiving or Christmas table, this Easy Farro Salad Recipe will be a guaranteed crowd-pleaser.
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Ingredients
For the Farro Salad
- 1 cup uncooked farro
- 2 to 3 cups water or vegetable broth
- 3 cups cubed butternut squash
- 1 tablespoon olive oil
- Salt and pepper (to taste)
- ½ cup dried cranberries
- ¼ cup chopped fresh parsley
- ¼ cup crumbled feta or goat cheese (optional)
- ¼ cup chopped pecans or walnuts (optional)
For the maple vinaigrette:
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup or honey
- 1 teaspoon Dijon mustard
- Salt and pepper (to taste)
Instructions
- Preheat oven to 400°F (200°C). Toss the butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through, until tender and lightly browned.
- Meanwhile, rinse the farro and cook it in water or broth according to package instructions (about 25–30 minutes). Drain and let cool slightly.
- In a large bowl, combine cooked farro, roasted squash, cranberries, parsley, and optional cheese and nuts.
- Whisk together all vinaigrette ingredients in a small bowl, then pour over the salad and toss to coat.
- Serve warm, room temperature, or chilled. Store leftovers in the fridge for up to 3 days.
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