Farro Salad for Busy Weeknights: Nutritious, Make-Ahead Grain Bowl

Looking for a healthy, make-ahead salad that fits into a busy week? This Farro Salad is chewy, nutty, and bright roasted butternut squash and kale meet tart dried cranberries, crunchy walnuts, and a tangy apple-cider vinaigrette. It works warm or cold, holds up for lunches, and feels a little special without fuss. If you enjoy grain salads, try these 8 easy orzo salad recipes for more weeknight inspiration.

Why You’ll Love This Recipe

• Ready in about 40 minutes but mostly hands-off
• Uses simple pantry ingredients plus a few fresh items
• Great for meal prep tastes even better the next day
• Flexible: add or omit feta to make it vegan-friendly

Ingredients for Farro Salad

• 1 cup farro, rinsed
• 2 cups vegetable broth (for cooking farro)
• 1 cup diced butternut squash
• 1 cup chopped kale, stems removed
• 1/2 cup dried cranberries
• 1/2 cup feta cheese, crumbled (optional)
• 1/4 cup chopped walnuts, toasted
• 2 tablespoons olive oil (for dressing)
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

Step-by-Step Instructions of Farro Salad

1. Cook the farro: Bring the vegetable broth to a boil, add farro, reduce to a simmer, and cook until tender (20–30 minutes). Drain any excess liquid and set aside.
2. Roast the squash: Toss diced butternut squash with a little olive oil, salt, and pepper. Roast at 400°F (200°C) for 20–25 minutes until edges are caramelized.
3. Massage the kale: Place chopped kale in a bowl, add a pinch of salt and a drizzle of olive oil, and massage with your hands for 1–2 minutes until it softens.
4. Make the dressing: Whisk together 2 tablespoons olive oil, 1 tablespoon apple cider vinegar, salt, and pepper until combined.
5. Combine the salad: In a large bowl, toss cooked farro, roasted squash, massaged kale, dried cranberries, and walnuts.
6. Add feta and dressing: Crumble in the feta if using, pour the dressing over the salad, and toss gently to coat.
7. Taste and adjust: Season with more salt and pepper as needed. Serve warm or chilled.

Tips for Success

• Toast the walnuts in a dry pan for 2–3 minutes to bring out their flavor.
• Don’t overcook farro; it should stay slightly chewy.
• Let the salad sit for 15–30 minutes after dressing so flavors meld.
• If the kale feels tough, massage it longer until it softens.

Substitutions & Variations of Farro Salad

• To Make It Vegan/Gluten-Free: Omit feta or use a plant-based cheese. For a gluten-free option, swap farro for quinoa or certified gluten-free brown rice.
• Variations: Add roasted chickpeas for more protein, stir in a spoonful of pesto, swap walnuts for pecans or almonds, or add a squeeze of orange for extra brightness.

Storage Instructions of Farro Salad

• Refrigerator: Store in an airtight container for up to 4 days. Keep dressing separate if you prefer extra crunch.
• Freezer: Fully dressed salad with fresh kale doesn’t freeze well. You can freeze roasted squash separately for up to 3 months.
• Make-Ahead: Cook the farro and roast the squash a day or two ahead. Assemble just before serving or mix and let rest in the fridge for better flavor.

Frequently Asked Questions (FAQ) of Farro Salad

• Can I use quick-cooking farro? Yes adjust the cooking time to package directions and watch for a tender, chewy texture.
• Can I serve this hot? Absolutely. Toss everything while the farro and squash are warm for a cozy bowl.
• How can I add more protein? Stir in cooked chicken, roasted chickpeas, or white beans for an easy protein boost.

Final Thoughts

This Farro Salad hits the sweet spot: simple to make, full of texture, and easy to pack for lunches. It’s a great recipe to keep on rotation when you want something healthy that still feels like a treat. Try it this week, leave a comment to tell me how it turned out, and give it a star rating if you liked it I love hearing what works for your kitchen.

Farro Salad for Busy Weeknights

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A nutritious make-ahead salad featuring chewy farro, roasted butternut squash, and kale, complemented by dried cranberries and a tangy apple-cider vinaigrette.

• Total Time: 45
• Yield: 4 servings

Ingredients

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• 1 cup farro, rinsed
• 2 cups vegetable broth (for cooking farro)
• 1 cup diced butternut squash
• 1 cup chopped kale, stems removed
• 1/2 cup dried cranberries
• 1/2 cup feta cheese, crumbled (optional)
• 1/4 cup chopped walnuts, toasted
• 2 tablespoons olive oil (for dressing)
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

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Instructions

1. Cook the farro: Bring vegetable broth to a boil, add farro, reduce to a simmer, and cook until tender (20–30 minutes). Drain excess liquid and set aside.
2. Roast the squash: Toss diced butternut squash with olive oil, salt, and pepper. Roast at 400°F (200°C) for 20–25 minutes until edges are caramelized.
3. Massage the kale: Place chopped kale in a bowl, add a pinch of salt and olive oil, and massage for 1–2 minutes until softened.
4. Make the dressing: Whisk together olive oil, apple cider vinegar, salt, and pepper until combined.
5. Combine the salad: In a large bowl, toss cooked farro, roasted squash, massaged kale, dried cranberries, and walnuts.
6. Add feta and dressing: Crumble in feta if using, pour dressing over the salad, and toss gently to coat.
7. Taste and adjust: Season with more salt and pepper as needed. Serve warm or chilled.

Notes

Toast the walnuts for added flavor. Let the salad sit for 15–30 minutes after dressing for the best flavor meld.

• Author: soukaina
• Prep Time: 15
• Cook Time: 30
• Category: Salad
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Vegetarian