Make this farro salad with kale and butternut squash for a wholesome, flavorful dinner built from whole grains and plenty of vegetables. It’s a nutrient-dense, high-protein vegetarian dish that’s easy to prep and great for meal prep or a festive side.
Farro Salad with Kale and Butternut Squash
This fall-ready salad combines massaged kale with roasted butternut squash and chickpeas, nutty farro, crunchy pepitas, tart dried cherries, and creamy goat cheese. It delivers a satisfying balance of textures and flavors—sweet, savory, crunchy, and creamy—and serves as a full meal on its own.
Why you’ll love this farro salad
- It’s a complete meal—whole grain, protein, healthy fats, and vegetables in one bowl.
- Bold, complementary flavors that work well together for autumn and winter menus.
- Multiple textures—tender massaged kale, chewy farro, roasted squash, crunchy pepitas.
- Loaded with nutrients and suitable for vegetarians; easily vegan if you omit or swap the cheese.
Featured Ingredients
- Farro: a chewy whole grain with fiber and a nutty flavor.
- Pepitas (pumpkin seeds): add crunch and healthy fats.
- Dried cherries: natural sweetness and chewy texture.
- Goat cheese: creamy richness and tang; optional for vegans.
- Butternut squash: sweet, creamy roasted cubes that pair beautifully with kale.
If you prefer a vegan version, simply omit the goat cheese or substitute a plant-based cheese alternative. The salad is flexible—swap or add roasted vegetables, nuts, or seeds to suit your preferences.
How to Roast Butternut Squash
Butternut squash can seem intimidating because of its size and firm skin, but once you cut and peel it it roasts beautifully. For this salad, peel the squash, remove the seeds, and cut it into bite-sized cubes. Toss with olive oil, a pinch of salt and pepper, and roast until the edges are caramelized and the interior is tender. Roasted squash brings sweetness and a creamy texture that complements the kale and farro.
Kale Salad Dressing
This salad uses a simple, warm-infused vinaigrette to pull everything together without overpowering the ingredients. The dressing ingredients are:
- Olive oil
- Red onion (finely diced)
- Garlic (minced)
- Dijon mustard
- Maple syrup
- Balsamic vinegar
- Fresh lemon juice
Lightly sautéing the onion and garlic in olive oil before combining them with the rest of the dressing softens their bite and adds a mellow, savory base to the vinaigrette. Shake everything together in a jar or whisk in a bowl until emulsified.
FAQ
This version features massaged kale, roasted butternut squash, roasted chickpeas, farro, pepitas, dried cherries, goat cheese, and a balsamic-lemon dressing.
Yes. Farro is delicious served warm or chilled—both work well in salads.
For this recipe we peel the squash before roasting, but you can roast it with the skin on if preferred; the skin softens when roasted.
Try adding other roasted vegetables like sweet potatoes, carrots, or asparagus. Nuts such as walnuts or sliced almonds also work well, as do cooked grains or beans for extra protein.
Storage
Store the salad in an airtight container in the refrigerator for up to 7 days. If you plan to keep leftovers, you can store the dressing separately to preserve texture, but this salad also holds up well dressed in the fridge since the massaged kale and roasted vegetables absorb flavor over time.
More Salad Recipes
- Apple Burrata Salad
- Black Bean Couscous Salad
- Golden Roasted Cauliflower and Quinoa Salad
- French Carrot Salad with Honey Mustard Dressing
Recipe: Farro Salad with Kale and Butternut Squash
Servings: 6 · Prep: 15 mins · Cook: 35 mins · Total: 50 mins
Rating: 4.91 from 22 votes
Ingredients
Butternut Squash + Garbanzo Beans
- 1 large butternut squash, peeled and chopped into bite-sized pieces (~4 cups)
- 2 tablespoons olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 (15 oz) can garbanzo beans (chickpeas), drained and rinsed
Farro
- 1 cup farro, rinsed
- 2 cups broth or water
Dressing
- 3 tablespoons olive oil
- 1/4 cup red onion, diced
- 3 garlic cloves, peeled and minced
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- 3 tablespoons balsamic vinegar
- 1 tablespoon fresh lemon juice
- 1/8 teaspoon salt
Salad
- 4 cups chopped kale, stems removed
- 2 teaspoons olive oil
- 1/8 teaspoon salt
- 1/2 cup dried cherries
- 1/4 cup red onion, diced
- 1/4 cup pepitas (pumpkin seeds)
- 1/2 cup goat cheese crumbles (optional)
Instructions
Squash + Garbanzo Beans
- Preheat the oven to 375ºF. Peel and chop the butternut squash into bite-sized pieces.
- Toss the squash with 2 tablespoons olive oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Spread on a baking sheet and roast at 375ºF for 20 minutes.
- Remove the pan, add the drained chickpeas, and toss so they’re coated with oil and seasoning. Return to the oven and roast for an additional 20 minutes, or until the squash is tender and edges are caramelized. Remove and set aside.
Farro
- While the squash roasts, bring 2 cups of broth or water to a boil. Add the rinsed farro.
- Reduce heat to low, cover, and simmer for 20–30 minutes until the farro is tender but still chewy. Drain any excess liquid, fluff with a fork, and set aside.
Dressing
- Heat a medium skillet over medium-high heat and add 3 tablespoons olive oil. Add the diced red onion and minced garlic and sauté for 1–2 minutes until fragrant.
- Lower the heat and simmer the onion and garlic gently for 10–15 minutes to mellow the flavors. Remove from heat and let cool slightly.
- Combine the cooked onion and garlic with Dijon mustard, maple syrup, balsamic vinegar, lemon juice, and 1/8 teaspoon salt. Shake or whisk until combined and emulsified.
Salad
- Place the chopped kale in a large bowl. Drizzle with 2 teaspoons olive oil and sprinkle with 1/8 teaspoon salt. Massage the kale with your hands for 2–4 minutes until it softens and becomes more tender.
- Add the cooked farro, roasted squash and chickpeas, dried cherries, diced red onion, pepitas, and goat cheese (if using).
- Pour the dressing over the salad, toss gently to combine, taste and adjust seasoning as needed, and serve.
Nutrition
Calories: 468 kcal · Carbohydrates: 64 g · Protein: 16 g · Fat: 18 g · Fiber: 11 g · Sugar: 16 g
Nutrition information is an approximation and should be used as a guideline.