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Roasted Beet & Butternut Squash Farro Salad

A hearty, warm grain salad featuring nutty farro, sweet roasted root vegetables, creamy feta, and crunchy pepitas.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Dinner, Lunch, Salad
Cuisine: American, Mediterranean
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 1.5 cups farro rinsed
  • 3 cups butternut squash cubed
  • 2 cups red beets cubed
  • 4 cups vegetable broth
  • 3 tbsp olive oil for roasting
Toppings & Dressing
  • 0.5 cup feta cheese crumbled
  • 0.33 cup pepitas pumpkin seeds
  • 3 tbsp balsamic vinegar
  • 0.33 cup olive oil for dressing
  • 1 tbsp Dijon mustard
  • 2 sprigs fresh thyme

Equipment

  • Baking sheets
  • Medium pot
  • Mixing Bowl
  • Whisk

Method
 

  1. Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
  2. Toss cubed squash and beets separately with olive oil, salt, and pepper. Arrange on baking sheets.
  3. Roast vegetables for 30-40 minutes until tender and caramelized, tossing halfway through.
  4. Meanwhile, simmer farro in vegetable broth for 20-25 minutes until al dente. Drain excess liquid.
  5. Whisk balsamic vinegar, olive oil, mustard, and seasonings to create the dressing.
  6. Toss warm farro with half the dressing. Gently fold in roasted vegetables.
  7. Top with crumbled feta, pepitas, and fresh thyme. Drizzle remaining dressing before serving.

Notes

To save time, buy pre-cubed butternut squash. The salad can be served warm or cold.