Butternut Squash & Farro Salad

Butternut Squash & Farro Salad + recipe | Glitter & Grace Blog #fallrecipe

This butternut squash & farro salad is the perfect fall side dish. It’s hearty and filling with a great balance of seasonal flavors. I picked up this brilliantly orange squash at the farmer’s market, and just knew that I had to roast it – my favorite way to prepare veggies! As the squash browned its sugars caramelized, the sweetness offset by a sprinkle of cinnamon. A light dressing of olive oil and orange juice offers a sweet, citrusy note, while my favorite mix-ins (dried cranberries, pecans, and goat cheese) add interest to every bite.

Butternut Squash & Farro Salad + recipe | Glitter & Grace Blog #fallrecipe

Butternut Squash & Farro Salad

Makes 4 servings


For Salad:

  • 1 butternut squash, peeled and cubed
  • 1 tablespoon olive oil
  • 1/2 teaspoon each cinnamon and salt
  • 1 cup dried farro
  • 1/4 cup dried cranberries, chopped
  • 1/4 cup toasted pecans, chopped
  • 1/4 cup goat cheese, crumbled

For Dressing:

  • 2 tablespoons olive oil
  • 1/4 cup freshly squeezed orange juice
  • salt and freshly ground black pepper


  1. Preheat oven to 400°. On a large baking sheet, toss squash with olive oil, cinnamon, and salt. Roast, stirring once, until cooked through and browned, about 30 minutes. Let cool slightly.
  2. Meanwhile, cook farro according to package directions. Let cool slightly.
  3. Whisk dressing ingredients in a large bowl. Stir in cooked farro, cooked squash, and remaining salad ingredients.


Butternut Squash & Farro Salad + recipe | Glitter & Grace Blog #fallrecipe

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