This warm winter farro salad is comforting, hearty, and delicious — perfect for chilly evenings or make-ahead lunches.
Bowl meals like this are a winter staple: filling, full of flavor, and easy to portion for the week. Swap or add ingredients from your pantry to suit your tastes — this salad is very adaptable.
The combination of textures and flavors is what makes this salad sing: caramelized roasted squash with a touch of sweetness and savory notes, maple-toasted pecans for crunch, chewy farro, creamy tangy goat cheese, and sweet-tart dried fruit (cranberries or dried cherries).
Personally I often use dried cherries instead of cranberries — either works well depending on how tart or sweet you prefer the salad.
The dressing is a dream
This cranberry cinnamon vinaigrette brings warm holiday spice to the bowl. A hint of cinnamon blends with cranberry juice, red wine vinegar, honey, Dijon and olive oil to make a balanced, briny-sweet dressing that complements roasted squash and grains. Dress a grain salad generously — the vinaigrette helps everything marry and flavor the farro, squash and cheese.
You can serve this warm or cold. It’s especially lovely warm, but leftovers are just as good chilled and the flavors deepen after a day in the fridge. The farro, squash and goat cheese hold up well, so it makes a dependable lunch or side.
Serve it as a main bowl, over greens, or as a side — the salad works in many roles and gets better as it rests in the vinaigrette.
This bowl delivers everything you want in a cozy weeknight meal.
Warm Winter Farro Salad
Warm Winter Farro Salad
4
people (or more, as a side dish)
25 mins
25 mins
50 mins
Ingredients
- 2 cups cooked farro
- 3 cups cubed butternut squashcut into 1-inch cubes
- 1 tablespoon olive oil
- kosher salt and pepper
- 1 cup whole pecans
- 1 tablespoon maple syrup
- 1 cup dried cranberries or tart cherries
- 2 to 3 ounces goat cheese, crumbled
- 3 tablespoons chopped fresh parsley
Cranberry Cinnamon Vinaigrette
- 3 tablespoons cranberry juice
- 2 tablespoons red wine vinegar
- 1 1/2 tablespoons honey
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1/4 to 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup olive oil
Instructions
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Preheat the oven to 425°F. Toss the butternut squash cubes with olive oil, a generous pinch of salt and pepper (and a light sprinkle of garlic powder if you like). Spread on a baking sheet.
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Roast the squash 20 minutes or until caramelized at the edges and fork-tender. While it roasts, cook the farro according to package directions and prepare the vinaigrette.
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Toast the pecans in a nonstick skillet over medium heat. Add the maple syrup and cook 2–3 minutes, stirring frequently as it sizzles. Spread the pecans on parchment to cool; chop or leave whole.
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In a large bowl, combine the cooked farro, roasted squash, dried cranberries (or cherries), crumbled goat cheese and pecans. Drizzle with a few tablespoons of the vinaigrette and toss to coat.
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Taste and adjust seasoning with salt and pepper. Add more vinaigrette if desired and finish with chopped fresh parsley. Serve warm or chill for leftovers.
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Store leftovers in a sealed container in the refrigerator for a few days; flavors continue to meld and improve.
Cranberry Cinnamon Vinaigrette
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Whisk together red wine vinegar, cranberry juice, honey, Dijon, minced garlic, cinnamon, salt and pepper. Slowly whisk in the olive oil until emulsified. Keeps in the fridge for a few days.
Main Course, Salad
American
How Sweet Eats
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Hugs. Enjoy making this cozy salad at home.