Mediterranean
Farro Salad with Roasted Squash and Feta
A hearty grain salad with roasted squash, feta, herbs, and a lemony vinaigrette that holds up well for lunches or a simple dinner side.
Farro gives this salad enough chew and structure to work as lunch, not just a side.
The roasted squash brings sweetness and soft edges, while feta, herbs, and lemon keep the bowl from feeling heavy.
The method works best when the squash is roasted until browned instead of merely tender.
Those caramelized corners make the salad taste more complete, especially after the grains absorb the vinaigrette.
Serve it warm, room temperature, or chilled.
If you are making it ahead, fold in the herbs and feta after the grains cool so the salad stays bright and the cheese keeps its shape.
For another recipe in this seed collection, try Roasted Carrots with Tahini and Pistachio or Coconut Chickpea Curry with Spinach.
Directions
- Heat the oven to 425 F. Toss the squash with 2 tablespoons olive oil, 3/4 teaspoon salt, and the pepper on a rimmed sheet pan.
- Roast for 25 to 30 minutes, turning once, until the squash is browned at the edges and tender in the center.
- Meanwhile, simmer the farro in salted water until chewy and tender, 20 to 25 minutes. Drain well.
- Whisk the lemon juice, Dijon, remaining 2 tablespoons olive oil, and remaining 1/2 teaspoon salt in a large bowl.
- Add the warm farro and toss so it absorbs the dressing. Fold in the roasted squash, feta, parsley, and pumpkin seeds.
- Taste and adjust with more lemon juice or salt before serving.
Nutrition
Nutrition Information
Estimated per serving: 390 calories, 12 g protein, 52 g carbohydrates, 16 g fat. Values depend on farro type and feta quantity.
Variations
Recipe Variations
- Add arugula after the farro cools.
- Use goat cheese instead of feta.
- Add shredded chicken for a fuller lunch bowl.
Notes
- Pearled farro cooks faster than whole farro, so check the package timing.
- Roasted sweet potato can replace the squash.
- The salad keeps for 3 days; add a splash of lemon juice before serving leftovers.
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