Roasted Butternut Squash Farro Salad

Bringing on the fall veggies early this year with an easy roasted butternut squash farro salad. The ultimate fall comfort veggie paired with brussels sprouts, olives, pistachios, and a tangy, sweet lemon-date dressing.

Roasted butternut squash farro salad with brussels sprouts and a lemon-date dressing

Something about roasted veggies just makes me feel some kind of way. I roast veggies year-round, but as soon as fall hits, you know it’s time to go overboard with the butternut squash and brussels sprouts.

I was going for a Moroccan vibe when choosing the ingredients for this butternut squash farro salad, but as someone who doesn’t know much about Moroccan cuisine, I can’t tell you whether I succeeded. If there’s one thing I did succeed in though, it’s the art of making a fun, vibrant salad that nourishes the body and soul.

The Rundown

1. Cook the farro to package instructions with some garlic cloves, a bay leaf, and salt for the flavor. Farro comes in different varieties; there’s the whole grain version and various pearled versions. Cooking time varies based on what you have. I wasn’t sure what I had beforehand, but it ended up taking about 35 minutes on medium heat. I used this link to figure it out.

2. Roast your veggies! This took about 25-30 minutes, so I got it going right after I started the farro.

3. Blend a dressing. Lemon juice, olive oil, dates, garlic, and nothing complicated.

4. Build the bowl. Add greens, olives, pistachios, and avocado.

Roasted Butternut Squash Farro Salad

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Servings 2

Ingredients
  

  • ½ cup dry farro (1 cup cooked) optional: cook with 2 garlic cloves and 1 bay leaf
  • ½ butternut squash
  • 7 brussels sprouts
  • 1 tbsp extra virgin olive oil
  • ½ tsp garlic powder
  • ¼ tsp black pepper
  • ¼ tsp sea salt
  • 1 cup kale or green of choice
  • ¼ cup kalamata olives
  • ½ avocado
  • crushed pistachios

Lemon-Date Dressing

  • 2 tbsp lemon juice
  • 4 tbsp extra virgin olive oil
  • 2 noor deglet dates
  • 1 garlic clove

Instructions
 

  • Cook farro to package instructions or use the link under "The Rundown" to figure out what to do. Add 2 garlic cloves and a bay leaf if you want.
  • Preheat oven to 400 and soak two dates in cold water.
  • Toss cubed butternut squash and halved brussels sprouts with olive oil, sea salt, pepper, and garlic. Roast in oven for 25-30 minutes.
  • Squeeze excess water from the dates and blend with the other dressing ingredients (lemon juice, olive oil, and garlic) in a small food processor.
  • Start with farro and greens in a bowl. Then add avocado, olives, and roasted vegetables. Toss together. Then add pistachios and the dressing.

If you like this, you may also enjoy these salads:

Indian-Mexican Street Corn Salad

Watermelon, Fig, and Mozzarella Salad

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