Farro and Butternut Squash Salad

An overhead close up of a butternut squash and farro salad.

5 from 1 vote

A warm farro salad served with roasted butternut squash, zucchini and red onion, tossed with a simple and delicious dressing and topped with gorgonzola cheese and chopped hazelnuts. It's the perfect salad for Fall.

Prep Time20

Cook Time40

Total Time1

Course: Salad

Cuisine: Modern Italian

Servings: servings

Author: Emily Wyper

Ingredients

1 and 1/4 cup (210g) farro (can also use barley)
1/2 medium butternut squash (500g)
2 zucchini
1 red onion
2 large handfuls baby spinach
Gorgonzola Picante for topping
Hazelnuts roughly chopped (for topping)
olive oil
Salt

Dressing

3 teaspoons red wine vinegar
1 teaspoon honey
4 tablespoons extra virgin olive oil
1 squeeze lemon juice
salt and pepper

Instructions

Pre-heat the oven to 200C (400F)
Peel and cut the butternut squash into ½ inch-sized cubes and place on a baking tray. Cut the zucchini to a similar size and the onion into thick slices. Place on the baking tray with the squash. Drizzle over a little olive oil and toss the veg until well coated and sprinkle with salt and pepper.
Roast in the oven for 35-40 minutes until tender and cooked through.
Meanwhile, bring a large pot of water to a boil and salt it well. Cook the farro according to packet instructions (ours took 18-20 minutes).
Drain the farro and let it cool.
To make the dressing, whisk together 4 tablespoons olive oil, 3 teaspoons red wine vinegar, 1 teaspoon of honey, 1 squeeze of lemon juice and a pinch of salt and pepper until well combined.
When the veg is done put it in a large mixing bowl with the farro and spinach and toss to combine. Add the dressing and toss the salad again until.
Serve the salad in bowls topped with pieces of gorgonzola picante and chopped hazelnuts.

Notes

Prepping the veg - try to cut the zucchini and squash to a similar size but cut the onion slightly larger as it cooks quicker.
Prep in advance - you can make the salad in advance, let it cool completely and store in the fridge. You can choose to top with gorgonzola and hazelnuts or mix them through.
How long does it last? - the salad will keep well for up to 3 days in the fridge.

Nutrition