Butternut Squash Farro Salad: A Hearty & Healthy Autumn Delight

Embrace the essence of autumn with our exquisite Butternut Squash Farro Salad. This isn’t just a salad; it’s a symphony of seasonal flavors and textures, meticulously crafted to deliver comfort and nourishment in every bite. Imagine the sweet, tender cubes of roasted butternut squash mingling with salty, crispy bacon, the chewy tang of dried cranberries, and the creamy richness of crumbled feta. Each spoonful is a delightful journey for your palate.

What truly elevates this salad is the inclusion of vibrant baby kale. Beyond its beautiful bright green hue, kale is a powerhouse of nutrients, making you feel invigorated and genuinely good about your healthy choices. And then there’s farro – a truly exceptional ancient grain. Its distinct chewy texture and hearty nature not only add a satisfying depth to the salad but also ensure you stay full and energized for hours, making it an ideal choice for a substantial lunch or dinner.

The magic continues with our homemade dressing, a carefully balanced blend infused with the quintessential tastes of fall. Warm cinnamon, rich maple syrup, and zesty apple cider come together to create a harmonious vinaigrette that beautifully ties all the diverse ingredients into a cohesive, irresistible dish. This dressing is not just a condiment; it’s an integral component that rounds out the salad’s flavor profile.

This Butternut Squash Farro Salad is incredibly versatile. It’s robust enough to serve as a standalone main course, providing a complete and balanced meal. Alternatively, it shines as an impressive side dish, perfect for complementing heartier entrees. Consider pairing it with succulent maple cranberry chicken breasts for a festive touch, or alongside flaky baked salmon with a sweet maple mustard glaze for an elegant dining experience. No matter how you serve it, this salad promises to be a memorable addition to your fall recipe repertoire.

Smart Make-Ahead Strategies for Effortless Preparation

At first glance, this exquisite salad might seem like it demands a significant time commitment. However, with a few clever meal prep techniques, you can transform it into a quick and easy dish to assemble on any given day. The key to stress-free cooking lies in preparing the individual components in advance, allowing you to simply combine them when hunger strikes.

Effortlessly Roast Your Butternut Squash: I highly recommend dedicating a small block of time to roast a generous batch of butternut squash. Purchase a large squash, meticulously peel and cube it, then roast it all at once. This isn’t just for the salad; roasted butternut squash is a versatile ingredient that makes a fantastic side dish on its own and integrates beautifully into a myriad of recipes, from grain bowls to hearty stews. Store the cooled, roasted squash in an airtight container in the refrigerator for up to 3-4 days, or freeze for longer storage.

Master Your Farro Prep: To shave precious minutes off your cooking time, cook the entire bag of farro at once, following the package instructions carefully. Typically, one cup of uncooked farro will expand to yield approximately three cups of perfectly cooked, chewy grain. Once cooled, divide the cooked farro into convenient portion-sized freezer bags. Cooked farro thaws remarkably quickly, making it an incredibly convenient base for future salads, grain bowls, or as a healthy addition to soups and stews.

Perfectly Crispy Bacon, Anytime: Another brilliant time-saving hack is to cook a whole package of bacon in one go, even if you don’t plan to use it all immediately. My preferred method is oven-baked bacon. This technique allows you to cook a large quantity simultaneously without the need for constant flipping or the greasy mess often associated with stovetop cooking. It’s become virtually the only way I prepare bacon now! Once cooked and cooled, the crispy bacon can be refrigerated for several days or frozen for longer periods, thawing quickly whenever you need to add that irresistible savory crunch to your dishes.

Exciting Recipe Variations to Customize Your Salad

This butternut squash farro salad is wonderfully adaptable, allowing you to customize it to your personal preferences or what you have on hand. Don’t hesitate to experiment with these delightful variations:

• Experiment with Different Dressings: While our homemade apple cider dressing is superb, feel free to switch it up! A classic white wine vinaigrette offers a lighter, tangier profile and is incredibly easy to whip up. For convenience, a high-quality store-bought salad dressing can also work beautifully. Consider a maple-Dijon vinaigrette for another fall-inspired twist, or a simple lemon-herb dressing for a fresher take.
• Explore Various Greens: If baby kale isn’t your preferred green, or if you simply want to try something new, this recipe is flexible. Hearty greens like mature curly kale or lacinato kale (also known as dinosaur kale) are excellent substitutes; just be sure to cut them into small, bite-sized strips and massage them lightly with a touch of olive oil to soften them. Spinach offers a milder flavor and softer texture, while arugula can add a delightful peppery kick to the salad.
• Effortlessly Make it Vegetarian: Transforming this salad into a delicious vegetarian dish is incredibly simple – just omit the bacon. The robust combination of farro, roasted butternut squash, tangy feta, and sweet cranberries, all tossed in the flavorful dressing, provides plenty of satisfaction and taste on its own. For an added protein boost, consider stirring in roasted chickpeas or crumbled, seasoned tofu.
• Discover New Vegetable Combinations: Butternut squash is fantastic, but the world of roasted vegetables offers endless possibilities! Instead of, or in addition to, butternut squash, try incorporating sweet roasted beets for an earthy flavor and vibrant color, tender roasted turnips for a slightly peppery note, naturally sweet roasted carrots with thyme and nutmeg, or creamy oven-roasted sweet potatoes. A combination of several roasted root vegetables would be particularly delicious and visually appealing.
• Boost with Nuts and Seeds: For an extra layer of crunch and healthy fats, sprinkle in some toasted pecans, walnuts, or pumpkin seeds just before serving. They add a wonderful textural contrast and complement the fall flavors beautifully.
• Alternate Cheese Choices: If feta isn’t your favorite, consider crumbled goat cheese for a tangy, creamy alternative, or shaved Parmesan for a salty, umami depth. Even a sprinkle of blue cheese can add a bold flavor profile.

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Recipe

Autumn Farro Salad with Butternut Squash, Crispy Bacon, and Tangy Cranberries

4.75 from 4 votes

By

Rachel Gurk

Prep Time:

1 hour hr

Total Time:

1 hour hr

Servings:
6

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This hearty farro salad is the quintessential taste of fall in a bowl! You’ll love this vibrant combination of tender butternut squash, wholesome kale, savory bacon, and a bright homemade apple cider dressing. It’s perfect as a fulfilling main course or a delicious side dish.

Ingredients

For the Salad

• 1 cup dry farro (yields about 3 cups cooked)
• 5 slices thick-cut bacon, diced into small pieces and cooked until crispy
• 3 cups cubed butternut squash
• 1 tablespoon olive oil
• 3 cups loosely packed baby kale leaves
• ½ cup crumbled feta cheese
• ¾ cup dried cranberries, or to taste

For the Apple Cider Dressing

• ⅓ cup apple cider
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• ¼ teaspoon ground cinnamon
• ¼ cup olive oil
• 1 teaspoon pure maple syrup, or to taste
• ¼ teaspoon kosher salt, or to taste
• ¼ teaspoon coarsely ground black pepper, or to taste

Instructions

• Cook the farro according to the package directions. Once cooked, spread it out on a baking sheet or plate to cool completely to room temperature. This prevents the salad from becoming soggy.
  1 cup dry farro
• In a large skillet or oven, cook the diced bacon until it is wonderfully crisp. Carefully remove the bacon from the pan and drain it on a plate lined with paper towels to absorb any excess grease.
  5 slices thick cut bacon, cut into small pieces and cooked until crispy
• While the farro cools and bacon cooks, preheat your oven to 425°F (220°C). In a medium bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, then season generously with salt and pepper to taste. Spread the squash in a single layer on a large, rimmed baking sheet. Roast for 25 to 30 minutes, stirring halfway through, until the squash is tender, caramelized, and lightly browned at the edges.
  3 cups cubed butternut squash,
  1 tablespoon olive oil
• In a spacious mixing bowl, gently combine the cooked and cooled farro, the sweet roasted squash, fresh baby kale, crumbled feta, and the chewy dried cranberries. Ensure all ingredients are well distributed.
  3 cups loosely packed baby kale leaves,
  ½ cup crumbled feta,
  ¾ cup dried cranberries, or to taste
• For the dressing, combine all dressing ingredients—apple cider, apple cider vinegar, Dijon mustard, ground cinnamon, olive oil, maple syrup, kosher salt, and black pepper—in a small jar with a tight-fitting lid or a small bowl. Shake vigorously or whisk thoroughly until everything is well combined and emulsified. Taste the dressing and adjust salt, pepper, or maple syrup as needed to achieve your desired flavor balance.
  ⅓ cup apple cider,
  1 tablespoon apple cider vinegar,
  1 teaspoon Dijon mustard,
  ¼ teaspoon ground cinnamon,
  ¼ cup olive oil,
  1 teaspoon pure maple syrup, or to taste,
  ¼ teaspoon kosher salt, or to taste,
  ¼ teaspoon coarsely ground black pepper, or to taste
• Pour the prepared dressing over the assembled salad ingredients. Toss gently but thoroughly to ensure all components are evenly coated with the flavorful dressing. Add the crispy bacon and serve immediately for the best texture and flavor.

Recipe Notes & Expert Tips

• Maximize Your Meal Prep: To make assembling this salad a breeze, prepare the farro, roast the butternut squash, and cook the bacon up to 3 days in advance. Store each component separately in airtight containers in the refrigerator. Cooked farro can also be frozen for longer storage; it thaws quickly, making it a convenient base for meals.
• Green Choices: While baby kale offers a tender bite, feel free to substitute with other hearty greens. Curly kale or lacinato (dinosaur) kale can be used if cut into thin strips and gently massaged with a little olive oil to soften. Spinach provides a milder alternative, or try arugula for a peppery kick.
• Optimal Storage for Leftovers: For best results and to maintain the salad’s vibrant textures, store any leftover dressed salad in an airtight container in the refrigerator for up to 2 days. If you’re prepping for the week, it’s ideal to store the dressing, farro, roasted squash, and kale separately and combine them just before serving to prevent the greens from wilting.
• Serving Temperature: This salad is equally delicious served slightly warm or at room temperature, making it perfect for potlucks or as a make-ahead lunch.

Nutrition Information (per serving)

Calories: 297kcal
Carbohydrates: 33g
Protein: 6g
Fat: 17g
Saturated Fat: 4g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 10g
Trans Fat: 0.01g
Cholesterol: 18mg
Sodium: 384mg
Potassium: 456mg
Fiber: 5g
Sugar: 15g
Vitamin A: 10846IU
Vitamin C: 46mg
Calcium: 190mg
Iron: 2mg

Please note: Nutrition information is automatically calculated and should be considered an approximation.

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