SPREAD LOVE

Short, Catchy Intro

So you want something festive, tasty, and basically zero drama in the kitchen, huh Same. This farro salad does all the heavy lifting for you. It has roasted butternut squash that gets a little sweet and caramelized, chewy farro that actually makes you feel like you ate something wholesome, and bright cranberries that pop in your mouth like tiny flavor fireworks.

Oh and if you need a guilty pleasure sidekick, check out this watermelon salad inspiration because sometimes salads deserve sidekicks too. Trust me this one will make your guests say nice things or at least pretend convincingly

Why This Recipe is Awesome

Because it looks fancy and demands almost zero elegance from you. You toss stuff on a tray, cook some grains, mix, and act like you spent hours planning. It balances sweet, tangy, nutty, and a little salty crunch. It also scales like a champ so you can feed a small army or hoard leftovers like a harvest ninja.

It is also pretty forgiving. Overcook the squash a little You get a sweeter result. Undercook the farro a touch You still get chew and texture. Basically it is idiot proof and yes I did not mess it up the first time IMO. Big win for busy cooks and serial snackers.

Ingredients You’ll Need

1 cup farro
1 medium butternut squash peeled and diced
1 cup cranberries fresh or dried your choice
2 tablespoons olive oil
Salt and pepper to taste
1/4 cup pecans or walnuts chopped
1/4 cup feta cheese crumbled optional but recommended if you like tang
2 cups baby spinach or arugula pick your vibe
2 tablespoons balsamic vinegar
1 tablespoon maple syrup optional for extra sweetness

Step-by-Step Instructions

Preheat the oven to 400°F (200°C). Make sure the oven is fully warmed before you throw the squash in. This helps the edges caramelize like a boss.
Toss the diced butternut squash with olive oil salt and pepper and spread it on a baking sheet. Roast for 25-30 minutes until tender and slightly caramelized. Flip once halfway through so everything browns evenly.
Meanwhile cook the farro according to package instructions. Drain and set aside. Use a fork to fluff it up so it does not clump.
In a large bowl combine the cooked farro roasted squash cranberries chopped nuts and greens. Toss gently so the hot squash meets the greens without turning them into mush.
In a small bowl whisk together balsamic vinegar and maple syrup if using. Drizzle over the salad and toss to combine. Taste as you go and add more vinegar if you want more zing.
Taste and adjust seasoning if necessary. Add more salt pepper or a splash of vinegar until it sings to your taste buds.
Top with feta cheese before serving if desired. Enjoy your festive salad and brag a little it deserves praise

Common Mistakes to Avoid

Thinking you do not need to preheat the oven rookie mistake. Roast at the right heat or the squash will stew instead of caramelize.
Drowning everything in dressing because you are scared of blandness. Dress lightly you can always add more.
Skipping the nuts because you forgot them on the counter crunchy texture matters.
Overpacking the baking sheet so the squash steams rather than roasts. Give it space to breathe.
Using way too much feta and calling it a salad disguise as cheese plate. A little goes a long way.

Alternatives & Substitutions

Swap farro with barley or farro with quinoa if you need gluten free barley is not gluten free but quinoa is. If you do not have butternut squash try sweet potato or pumpkin chunks. No cranberries Use chopped apple or pomegranate arils for tart brightness.

Prefer a different nut Use almonds or pistachios I like pecans for their buttery vibe but walnuts are a close second. Skip the feta and use goat cheese or leave cheese out to keep it vegan. For the dressing try apple cider vinegar with a drizzle of honey instead of balsamic and maple if you want something lighter. My take You can make this a weekly staple by switching just one component each time

FAQ Frequently Asked Questions

Q Why farro and not something else
A Because farro gives that satisfying chew and nutty flavor that makes the salad feel grown up. Want gluten free Try quinoa or buckwheat groats

Q Can I use dried cranberries instead of fresh
A Yes absolutely Dried cranberries add sweetness and chew Fresh cranberry bursts give more tart contrast Your call

Q Can I make this ahead of time
A Sure cook the farro and roast the squash a day ahead Keep the dressing separate Toss everything together thirty minutes before serving to keep greens fresh

Q How do I store leftovers
A Refrigerate in an airtight container for up to four days Rewarm the farro and squash slightly or serve cold like a grain salad

Q Is this salad good warm or cold
A Both Warm when you want comfort Cold when you want portable lunches It keeps well either way

Q Can I add protein like chicken or tofu
A Yes add roasted chicken or pan seared tofu cubes to make it a hearty main I like to toss in chickpeas for a vegetarian boost

Q Any tips for making it more kid friendly
A Swap arugula for baby spinach and use dried cranberries Kids usually like sweet roasted squash and crunchy nuts you can chop nuts extra fine if necessary

Final Thoughts

This salad feels like a celebration but without the fuss. It plays well on a holiday table holds its own as a weeknight side and doubles as lunch that does not feel sad. Toast to simple cooking that looks impressive You earned it.

Now go impress someone or yourself with your new culinary skills You got this and yes leftovers taste even better tomorrow

Conclusion

If you want more farro salad ideas try this warm riff on similar flavors from Winter Farro Salad – Warm Butternut Squash Farro Salad for inspiration. Or take a peek at a nut forward variation over at Fall Farro Salad with Butternut Squash, Walnuts and Cranberries to see another tasty take on the same cozy vibes