Roasted Butternut Squash and Farro Salad with Honey Balsamic Vinaigrette Recipe
Introduction
This vibrant salad combines roasted butternut squash, nutty farro, and crisp apples for a delightful mix of textures and flavors. Topped with a sweet and tangy honey balsamic vinaigrette, it’s a perfect dish for a light lunch or a satisfying side.
Ingredients
- 3 cups butternut squash, peeled and chopped into 1/2 inch cubes
- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt (more or less to taste)
- 1/2 teaspoon black pepper (more or less to taste)
- 1 cup cooked and cooled farro
- 6 ounces mixed greens (baby spinach, arugula, spring mix, or baby kale)
- 1/2 cup pumpkin seeds
- 1/2 cup dried cranberries
- 2 honey crisp apples, cored and thinly sliced (or your favorite apple)
- 1/4 cup extra virgin olive oil (for dressing)
- 1 tablespoon white balsamic vinegar
- 1 tablespoon honey or maple syrup
- Juice of half a lemon
- 1 grated garlic clove
- 2 teaspoons Dijon mustard
- 1/2 teaspoon sea salt (for dressing)
- 1/2 teaspoon black pepper (for dressing)
Instructions
- Step 1: Preheat your oven to 375°F (190°C). On a sheet pan, toss the butternut squash cubes with 3 tablespoons olive oil, salt, and pepper. Spread them in a single layer and roast for 30-35 minutes until tender. Remove and set aside to cool.
- Step 2: Prepare the dressing by combining the 1/4 cup olive oil, white balsamic vinegar, honey, lemon juice, grated garlic, Dijon mustard, sea salt, and black pepper in a jar or container with a lid. Shake well until all ingredients are fully blended. Refrigerate until ready to use.
- Step 3: In a large bowl, combine the cooked and cooled farro, roasted butternut squash, mixed greens, pumpkin seeds, dried cranberries, and sliced apples. Toss gently to mix the ingredients evenly.
- Step 4: Drizzle the honey balsamic vinaigrette over the salad and toss once more to coat everything nicely. Serve immediately for the freshest taste.
Tips & Variations
- Roast the butternut squash a day ahead to save time and intensify the flavor.
- Swap farro with quinoa or couscous if preferred, for a different texture.
- Use pecans or walnuts instead of pumpkin seeds for added crunch.
- Add crumbled goat cheese or feta for a creamy element that pairs well with the dressing.
- For a vegan option, replace honey with maple syrup in the vinaigrette.
Storage
Store leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss the salad with dressing just before serving to keep the greens fresh and crisp. Reheat the roasted squash and farro gently if preferred warm, but the salad is delightful served cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of squash?
Yes, sweet potatoes or kabocha squash work well as alternatives and offer a similar sweet, tender texture when roasted.
How do I cook farro?
Rinse the farro, then boil it in salted water for about 20-30 minutes until tender but still chewy. Drain and cool before adding it to the salad.
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Roasted Butternut Squash and Farro Salad with Honey Balsamic Vinaigrette Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and nutritious salad featuring roasted butternut squash, cooked farro, mixed greens, pumpkin seeds, dried cranberries, and fresh honeycrisp apples, all brought together with a sweet and tangy honey balsamic vinaigrette. Perfect as a wholesome lunch or a delicious side dish.
Ingredients
Roasted Butternut Squash
- 3 cups butternut squash, peeled and chopped into 1/2 inch cubes
- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper (adjust to taste)
Salad Base
- 1 cup cooked and cooled farro
- 6 ounces mixed greens (baby spinach, arugula, spring mix, baby kale blend)
- 1/2 cup pumpkin seeds
- 1/2 cup dried cranberries
- 2 honey crisp apples, cored and thinly sliced
Honey Balsamic Vinaigrette
- 1/4 cup extra virgin olive oil
- 1 tablespoon white balsamic vinegar
- 1 tablespoon honey (or maple syrup)
- Juice of half a lemon
- 1 grated garlic clove
- 2 teaspoons Dijon mustard
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
Instructions
- Roast the Butternut Squash: Preheat your oven to 375°F. On a sheet pan, combine the cubed butternut squash with 3 tablespoons of olive oil, salt, and black pepper. Toss everything well to coat the squash evenly. Spread the squash in a single layer to ensure even roasting. Bake for 30-35 minutes until the squash is fork tender. Once done, set it aside to cool.
- Prepare the Dressing: In a mason jar or similar container, combine the extra virgin olive oil, white balsamic vinegar, honey (or maple syrup), lemon juice, grated garlic, Dijon mustard, sea salt, and black pepper. Cover the jar and shake vigorously until all ingredients are well emulsified. Refrigerate the dressing until ready to use.
- Assemble the Salad: In a large bowl, add the roasted butternut squash, cooked and cooled farro, mixed greens, pumpkin seeds, dried cranberries, and thinly sliced honeycrisp apples. Toss gently to combine all the ingredients evenly.
- Dress and Serve: Drizzle the prepared honey balsamic vinaigrette over the salad mixture. Toss lightly once more to coat. Serve the salad immediately for the best texture and freshness.
Notes
- You can substitute farro with quinoa or barley for different textures.
- If you prefer, use maple syrup instead of honey for a vegan option.
- Make sure the butternut squash is fully cooled before adding to the salad to avoid wilting the greens.
- Store any leftover dressing separately in the refrigerator for up to 5 days.
- For added protein, consider topping with grilled chicken or chickpeas.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Keywords: butternut squash salad, honey balsamic vinaigrette, roasted squash salad, farro salad, autumn salad, mixed greens salad, healthy salad
