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Festive Farro Salad with Pomegranate and Butternut Squash

A close-up of a bowl filled with festive farro salad featuring grains, roasted orange squash cubes, and bright red pomegranate seeds.
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This colorful and satisfying festive farro salad uses seasonal ingredients like roasted butternut squash and bright pomegranate seeds, making it an impressive and healthy holiday side dish.

Ingredients

Scale
  • 1 cup pearled farro
  • 3 cups water or vegetable broth
  • 1 small butternut squash, peeled and cubed (about 3 cups)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup dried cranberries
  • 1/2 cup toasted pecans or walnuts
  • 1/2 cup pomegranate arils (seeds)
  • 1/4 cup chopped fresh parsley
  • For the Dressing:
  • 1/4 cup olive oil
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • 1 small clove garlic, minced

Instructions

  1. Cook the farro: Combine farro and water or broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 25 to 30 minutes, or until tender but still chewy. Drain any excess liquid and set aside to cool slightly.
  2. Roast the squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20 to 25 minutes, turning halfway, until tender and lightly browned. Let cool.
  3. Prepare the dressing: In a small bowl, whisk together the 1/4 cup olive oil, apple cider vinegar, maple syrup, Dijon mustard, and minced garlic until well combined.
  4. Assemble the salad: In a large bowl, combine the cooked farro, roasted butternut squash, dried cranberries, toasted nuts, and fresh parsley.
  5. Dress and serve: Pour the dressing over the salad ingredients. Toss gently to coat everything evenly. Fold in the pomegranate arils just before serving to keep them bright.

Notes

  • You can roast the butternut squash and cook the farro a day ahead. Store them separately in the refrigerator.
  • For a make-ahead option, dress the salad completely, but add the pomegranate arils right before you serve it.
  • This salad pairs well as a healthy holiday side dish next to roasted turkey or ham.

Nutrition

Find it online: https://cookingbycarla.com/festive-farro-salad-recipe/