This farro salad is what I bring when someone asks me to bring 'something nice.' It looks like a centerpiece — orange cubes of caramelized squash, ruby pomegranate seeds, snow-white feta crumbles, and lacy green arugula — but it requires no fussing once it hits the table. It also happens to be one of those rare salads that gets better as it sits, which makes it ideal for potlucks, packed lunches, and any holiday meal where every burner is already in use.
Farro is the unsung hero. It is a nutty, chewy ancient grain that holds its texture beautifully even after it is dressed, unlike rice or couscous, which can turn mushy. If you have never cooked it before, treat it like pasta: a big pot of salted water, a 25-minute simmer, and a thorough drain. That is it.
The maple-balsamic vinaigrette is what pulls the whole salad together. A spoonful of maple syrup tames the bite of the vinegar, dijon emulsifies everything, and a clove of garlic adds just enough savor to anchor the sweet roasted squash. Once you taste this dressing you will start making it for every salad.
Why you'll love it
- Stunning enough for a holiday table, easy enough for a weeknight
- Hearty whole grains keep you full for hours
- Tastes even better the next day
- Naturally vegetarian and easily made vegan
"This farro salad is what I bring when someone asks me to bring 'something nice.' It looks like a centerpiece — orange cubes of caramelized squash, ruby pomegranate seeds, snow-white feta crumbles, and lacy green arugula — but it requires no fussing once it hits the table."
Ingredients
Serves 4
For the roasted squash
- 1 small butternut squash (about 2 lb / 900 g), peeled and cubed
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp ground cinnamon
- 1/4 tsp freshly ground black pepper
For the farro
- 1 cup (200 g) pearled farro
- 4 cups water
- 1 tsp kosher salt
For the maple-balsamic vinaigrette
- 1/4 cup extra-virgin olive oil
- 3 tbsp balsamic vinegar
- 1 tbsp maple syrup
- 1 tsp dijon mustard
- 1 small garlic clove, finely grated
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
To assemble
- 3 cups baby arugula
- 3/4 cup pomegranate seeds
- 3/4 cup crumbled feta
- 1/2 cup toasted pecans, roughly chopped
- 2 tbsp chopped flat-leaf parsley
Instructions
5 steps · 50 min total
- 01
Roast the squash
Preheat the oven to 425°F (220°C). Toss the squash cubes with olive oil, salt, cinnamon, and pepper on a parchment-lined sheet pan in a single layer. Roast for 28 to 32 minutes, flipping halfway through, until the edges are deeply caramelized and the centers are tender.
- 02
Cook the farro
While the squash roasts, bring the water and salt to a boil in a medium saucepan. Add the farro, reduce to a low simmer, and cook uncovered for 22 to 25 minutes, until the grains are tender with a slight chew. Drain well and spread on a sheet pan to cool slightly.
- 03
Whisk the vinaigrette
In a small jar or bowl, whisk together the olive oil, balsamic, maple syrup, dijon, garlic, salt, and pepper until emulsified and glossy. Taste and adjust — add more maple for sweetness or more vinegar for a sharper edge.
- 04
Build the salad
In a large serving bowl, combine the warm farro with about half the vinaigrette. Toss gently so the grains drink it in. Add the roasted squash, arugula, pomegranate seeds, feta, pecans, and parsley. Drizzle on more dressing and toss again, just enough to coat without bruising the greens.
- 05
Rest, then serve
Let the salad sit for 5 to 10 minutes before serving so the flavors meld. Pass any extra vinaigrette at the table.
Chef's tips
Small details that change the outcome
Use pearled (not whole) farro to keep the cook time under 30 minutes. Whole farro takes nearly an hour.
Roast the squash on a dark sheet pan if you have one — it speeds up caramelization.
For the easiest pomegranate seeds, score the fruit, submerge it in a bowl of cool water, and pry it open underwater. The seeds sink and the membranes float.
To make it vegan, swap feta for a creamy vegan feta-style cheese or omit and add an extra tablespoon of toasted nuts.
Storage & reheating
Store leftovers in an airtight container in the fridge for up to 3 days. The salad actually improves overnight as the farro soaks up the vinaigrette. Bring to room temperature before serving and add a fresh handful of arugula if it has wilted.
Frequently asked
Answers to the most common questions
Can I use a different grain?+
Yes — wheat berries, barley, or wild rice all work beautifully. Cook each one according to package directions and aim for tender but still chewy.
What can I use instead of butternut squash?+
Delicata, kabocha, or even sweet potato all roast wonderfully here. If you use delicata, you can leave the thin skin on.
Is this gluten-free?+
Farro contains gluten. For a gluten-free version, swap in cooked quinoa or millet — both pair beautifully with the rest of the salad.
Written by
GreenFork Kitchen
Tested in a real home kitchen — three times before publishing, every time.
