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A bowl of fall farro salad with farro, arugula, delicata squash and goat cheese.

Fall Farro Salad

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  • Author: Erin Jensen
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 10 servings 1x
  • Category: Salad
  • Method: Oven
  • Cuisine: American


Fall Farro Salad – a delicious farro salad recipe packed with flavor and goodness! Delicata squash, arugula and more! The perfect side dish!



Farro Salad:

  • 1 cup uncooked farro
  • 1 delicata squash, cubed
  • 12 tablespoons Primal Kitchen Extra Virgin Olive Oil
  • 1 teaspoon kosher salt
  • 23 handfuls fresh arugula
  • 1/2 cup dried cranberries
  • 1 cup goat cheese or feta, crumbled
  • 1/4 cup pepitas

Honey Mustard Dressing:


  1. Cook Farro: Bring 4 cups water to boil in a medium saucepan. Meanwhile, rinse the farro. Add to the pot of boiling water. Simmer 25-30 minutes or until fully cooked; drain and set aside.
  2. Cook Squash: Meanwhile, preheat oven to 415 degrees F. Place delicata squash on a parchment-lined baking sheet. Drizzle with olive oil and sprinkle with kosher salt. Toss to coat. Place in the oven, middle rack, and let roast 10-15 minutes. Remove and let cool slightly.
  3. Make Dressing: Add Honey Mustard Dressing ingredients to a mason jar. Shake to combine. Taste and adjust any flavors, as desired.  Alternatively, add ingredients to a small bowl and whisk to combine. Set aside.
  4. Combine: Combine farro, squash, arugula, cranberries, cheese and pepitas. Toss to combine. Serve dressing separately and use, as-desired.


  • Squash: feel free to use a different variety of squash if you prefer.
  • Arugula: a massaged kale would probably work here too.
  • Cheese: we tested this with both goat cheese and feta – the feta is a lot lighter of a flavor while the goat cheese is a bit stronger. Both worked for different reasons!  You could also make this dairy-free by using a dairy-free feta.
  • Storage: store salad and dressing separately (ensure squash is fully cooled before storing with the arugula) – store both in airtight containers in the refrigerator for up to 3 days. 


  • Serving Size: 6oz
  • Calories: 225
  • Sugar: 11.7 g
  • Sodium: 589 mg
  • Fat: 10.7 g
  • Carbohydrates: 26 g
  • Protein: 7.8 g
  • Cholesterol: 10.5 mg