Winter Farro Salad Recipe
If you’re searching for a hearty and festive dish that brings together the best winter flavors and vibrant colors, look no further than Winter Farro Salad. This salad boasts chewy, nutty farro grains mingled with roasted butternut squash, crisp kale, juicy pomegranate seeds, tangy feta cheese, and toasted pecans, all tied together with a sweet and zippy balsamic-maple dressing. It’s both beautiful to look at and a true cold-weather comfort, perfect for a cozy dinner or a dazzling holiday table centerpiece.
Ingredients You’ll Need
Ingredients You’ll Need
Creating a memorable Winter Farro Salad starts with simple, carefully selected ingredients, each lending its own unique touch to the finished dish. Every element adds flavor, texture, or a splash of color—making every bite truly special.
- Uncooked farro (1 cup): The star of the salad, farro offers a chewy bite and hearty, nutty flavor that soaks up the delicious dressing.
- Water (3 cups): Essential for cooking the farro to tender perfection.
- Butternut squash (1 medium, peeled and cubed): Roasting brings out its natural sweetness and golden color.
- Olive oil (1 tablespoon for roasting): Helps caramelize the squash and adds rich mouthfeel.
- Salt (1/2 teaspoon): Enhances all the flavors, and makes every ingredient shine.
- Black pepper (1/4 teaspoon): Adds a gentle kick to balance sweet and savory notes.
- Ground cinnamon (1/4 teaspoon): Infuses the squash with a subtle warmth and complexity.
- Kale (1 cup, stems removed, chopped): Adds crunch and deep green color while packing a nutritional punch.
- Pomegranate seeds (1/2 cup): Juicy pops of tartness and gorgeous jewel tones brighten up the salad.
- Feta cheese (1/4 cup, crumbled): Creamy and tangy, the feta is the perfect foil for sweet and nutty notes.
- Pecans (1/4 cup, chopped, toasted): Toasting brings out their sweet nuttiness and gives a crunchy contrast.
- Fresh parsley (2 tablespoons, chopped): Adds herby fragrance and freshness in every bite.
- Extra virgin olive oil (1/4 cup): The base for a lush, restaurant-worthy dressing.
- Balsamic vinegar (2 tablespoons): Brings tang and sweetness—key to a balanced salad dressing.
- Maple syrup (1 tablespoon): Gives just the right touch of natural sweetness to the vinaigrette.
- Dijon mustard (1 teaspoon): Adds sharp depth and helps emulsify the dressing.
- Salt and pepper to taste: Lets you finish the dish with perfectly tuned seasoning.
How to Make Winter Farro Salad
Step 1: Roast the Squash
Start by warming up your kitchen with sweet and savory aromas: Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, black pepper, and a sprinkle of cinnamon right on a baking sheet. Spread them out in a single layer—this ensures every piece caramelizes beautifully. In about 25 to 30 minutes, the squash will turn tender and golden, with just the right edges to hold their own in the salad.
Step 2: Cook the Farro
While your squash is roasting, bring 3 cups of water and the farro to a gentle boil over medium heat. Simmer until the grains are tender but still pleasingly chewy, usually around 25 minutes. Drain any stubborn excess water and let the farro cool for a few minutes—it’ll happily soak up the vinaigrette without turning mushy!
Step 3: Whisk the Dressing
Grab a large serving bowl and whisk together the extra virgin olive oil, balsamic vinegar, maple syrup, Dijon mustard, and a bit of salt and pepper. This homemade dressing is punchy, slightly sweet, and effortlessly elevates the Winter Farro Salad. Give it a quick taste and adjust the seasonings to make it your own.
Step 4: Mix It All Up
When the farro and squash are ready, add them to the bowl along with the chopped kale, pomegranate seeds, crumbled feta, toasty pecans, and fresh parsley. Drizzle on the luscious dressing, then toss everything gently to combine, making sure the greens and grains are coated and those pops of color are distributed throughout. This step is where the magic happens!
Step 5: Serve and Enjoy
Your Winter Farro Salad can be served warm, room temperature, or even chilled, depending on your mood or schedule. Every bite is packed with hearty grains, roasted vegetables, and bursts of wintery freshness. Whether for meal prep, potlucks, or an easy weeknight dinner, it’s ready for your table.
How to Serve Winter Farro Salad
Garnishes
For the prettiest presentation, scatter a few extra pomegranate seeds and crumbled feta on top just before serving. A light sprinkle of toasted pecans adds the perfect finishing crunch, and a bit more chopped parsley brings a garden-fresh pop of green.
Side Dishes
While Winter Farro Salad can absolutely stand on its own, it plays incredibly well with others. Pair it with a roasted vegetable soup, a basket of rustic bread, or even grilled chicken or salmon for a more filling meal. For a holiday gathering, let it sit among other seasonal sides like Brussels sprouts or cranberry relish—it truly shines in a crowd.
Creative Ways to Present
Serve your Winter Farro Salad in a wide, shallow salad bowl for maximum color impact, or try layering it in individual mason jars for a stunning portable lunch. For a party, spoon it into endive leaves or lettuce cups for bite-sized, vibrant appetizers that guests can grab and eat with their hands—festive and fun!
Make Ahead and Storage
Storing Leftovers
Winter Farro Salad actually benefits from a little time to sit, as the flavors continue to meld and develop overnight. Store leftovers in an airtight container in the refrigerator; they’ll stay fresh and delicious for up to 3 days. Just give the salad a good toss before serving again to redistribute the dressing and perk up the kale.
Freezing
While grains like farro freeze well, the fresh components of this salad—like the kale, feta, and pomegranate seeds—do not. Freezing is not recommended for the finished dish; however, you can always freeze cooked farro and roasted squash separately, then assemble a fresh salad later when needed.
Reheating
Prefer your Winter Farro Salad warm? Simply microwave a single serving for 30 to 60 seconds, or gently warm the whole batch in a large skillet over medium-low heat. Add a splash of olive oil if it looks dry. If serving cold or at room temperature, no reheating is required—just fluff and serve!
FAQs
Can I make Winter Farro Salad vegan?
Absolutely! Just skip the feta cheese or swap it for a vegan alternative. All the other ingredients are plant-based, so you’ll still get a satisfying, flavor-packed salad that checks all the right boxes.
What can I use instead of butternut squash?
Sweet potatoes make an excellent stand-in for butternut squash in Winter Farro Salad. They roast up tender and sweet, with a beautiful orange hue that blends perfectly into the salad.
Is there a gluten-free substitute for farro?
Farro does contain gluten, but you can use cooked quinoa, brown rice, or even wild rice as a delicious gluten-free alternative. Each option brings a slightly different texture and flavor, but the results are still fantastic.
Can I prepare the salad dressing in advance?
Yes, the balsamic-maple dressing can be made up to a week ahead and stored in the refrigerator. Just give it a good whisk or shake before drizzling over your salad to recombine all the amazing flavors.
How do I keep the kale from being too tough?
Chop the kale finely and give it a quick massage with a drizzle of olive oil before adding it to the salad. This softens the leaves, taking them from tough to tender while also enhancing their flavor.
Final Thoughts
If you’re craving a dish that’s equal parts vibrant, nourishing, and ridiculously tasty, Winter Farro Salad is the answer. It’s a joy to make and even more delightful to eat—so grab your biggest bowl, gather these simple ingredients, and treat yourself to a real celebration of winter flavors.
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Winter Farro Salad Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delightful and nutritious winter farro salad that combines the earthy flavors of farro with the sweetness of roasted butternut squash, the freshness of kale and pomegranate seeds, and the richness of feta and pecans, all tossed in a flavorful balsamic dressing.
Ingredients
Farro:
- 1 cup uncooked farro
- 3 cups water
Roasted Butternut Squash:
- 1 medium butternut squash (peeled and cubed)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cinnamon
Salad:
- 1 cup kale (stems removed, chopped)
- 1/2 cup pomegranate seeds
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped pecans (toasted)
- 2 tablespoons chopped fresh parsley
Dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Roast Butternut Squash: Toss the cubed butternut squash with olive oil, salt, pepper, and cinnamon. Roast for 25-30 minutes until tender and golden.
- Cook Farro: Cook the farro in water over medium heat until tender, about 25 minutes. Drain any excess water and let cool.
- Make Dressing: Whisk together extra virgin olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper.
- Combine Ingredients: In a bowl, mix farro, roasted squash, kale, pomegranate seeds, feta, pecans, and parsley. Toss with dressing.
- Serve: Serve warm or chilled.
Notes
- You can use sweet potatoes instead of butternut squash.
- Omit feta cheese or use a dairy-free alternative for a vegan version.
- The salad stores well and tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 7g
- Sodium: 340mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 12mg
