Description

This Apple Butternut Squash Farro Salad is a vibrant and nutritious dish perfect for any season. Featuring tender roasted butternut squash, nutty farro, crisp apples, sweet dried cranberries, crunchy walnuts, and fresh spinach, all tossed in a tangy apple cider vinaigrette, it offers a delightful combination of flavors and textures. Ideal as a wholesome lunch or a side, it can be served warm or at room temperature.

Ingredients

Scale

Salad Ingredients

1 medium butternut squash, peeled and diced (about 2 cups)
1 cup uncooked farro
2 medium crisp apples (such as Honeycrisp or Fuji), cored and diced
1/2 cup dried cranberries
1/2 cup walnuts, chopped
4 cups fresh spinach, washed and dried

Dressing

3 tablespoons olive oil, divided
2 tablespoons apple cider vinegar
Salt, to taste
Freshly ground black pepper, to taste

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Instructions

Cook the Farro: Rinse the uncooked farro under cold water to remove any impurities. In a medium saucepan, combine the rinsed farro with 3 cups of water and a pinch of salt. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 25-30 minutes until the farro is tender. Drain any excess water and set the cooked farro aside to cool.
Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and freshly ground black pepper. Spread the squash evenly on a baking sheet. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the squash is tender and lightly caramelized.
Prepare the Apples: Core and dice the apples into bite-sized pieces, ensuring the pieces are evenly sized to complement the texture of the farro and squash.
Combine Salad Ingredients: In a large mixing bowl, combine the cooked and cooled farro, roasted butternut squash, diced apples, dried cranberries, and chopped walnuts. Toss gently to evenly distribute all components.
Make the Dressing: In a small bowl, whisk together the remaining 2 tablespoons of olive oil, apple cider vinegar, salt, and freshly ground black pepper to taste until well emulsified.
Toss and Serve: Drizzle the dressing over the salad mixture. Add the fresh spinach leaves and toss all ingredients gently to coat everything evenly with the dressing. Serve the salad warm or at room temperature according to your preference.

Notes

You can substitute farro with barley or brown rice if preferred.
For a nuttier flavor, toast the walnuts briefly in a dry skillet before adding.
This salad keeps well refrigerated for up to 2 days; add fresh spinach just before serving for best texture.
Adjust the amount of apple cider vinegar in the dressing to your taste for more or less tanginess.
To make this recipe vegan, ensure the dressing ingredients do not contain any animal products (this recipe is already vegan).