Last updated on February 13th, 2025
Today, we’re diving into a Roasted Delicata Squash and Farro Salad. This dish blends nutty grains, sweet roasted squash, peppery greens, and tangy cheese, all tied together with a bright lemon vinaigrette. Why does this salad deserves a spot at your next meal or grand Thanksgiving spread? Find out with me!
Why You’ll Love This Salad
Can we talk about how gorgeous delicata squash is? Those scalloped edges that are just begging to be shown off on your Thanksgiving table. When sliced into half-moons and roasted, these edges crisp up beautifully, creating a visually stunning and texturally exciting element in our salad.
Unlike its tough-skinned cousins like butternut or acorn squash, delicata has a thin, edible skin that softens perfectly when roasted. This means less prep work for you. The flesh is sweet and creamy, with a flavor reminiscent of sweet potatoes. When roasted, it caramelizes slightly, adding depth and complexity to our salad.
To complement our star squash, we’re using farro as the base of our salad. Farro has a wonderfully chewy texture and a nutty flavor that pairs perfectly with the sweetness of the roasted delicata squash.
Farro adds a lot of substance to our salad, making it a satisfying main course or a hearty side dish. As it cooks, it releases a subtle creaminess that helps bind the salad together, while still maintaining its distinct texture.
- A hearty grain with a chewy texture and rich, nutty flavor
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To round out our salad, we’re adding a handful of peppery arugula. Its bright, slightly bitter flavor provides a perfect contrast to the sweet squash and nutty farro. The arugula also adds a fresh, crisp texture and a beautiful pop of green to our autumnal color palette.
No salad is complete without a bit of cheese, and for this recipe, we’re using crumbled feta. Its salty, tangy flavor cuts through the sweetness of the squash and complements the nuttiness of the farro. The creamy texture of the feta also provides a lovely contrast to the chewy grains and crisp arugula.
To dress our salad, we’re keeping things simple with a classic lemon and olive oil vinaigrette. The bright acidity of the lemon juice enhances all the flavors in the dish, while the olive oil adds a fruity note and helps to bind everything together.
Now, here’s where we take our salad from delicious to truly memorable: the garnish. We’re topping our creation with a sprinkle of pomegranate seeds. They give a juicy pop of sweetness and a subtle crunch.
Roasted Delicata Squash and Farro Salad
Ingredients
- 2 medium delicata squash, halved lengthwise, seeded, and sliced into 1/4-inch half-moons
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 cup farro
- 4 cups arugula
- 1/2 cup crumbled feta cheese
- 1/4 cup pomegranate seeds
For the vinaigrette
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey
- Salt and freshly ground black pepper, to taste
How to Make
- Preheat the oven to 425°F (220°C).
- In a large bowl, toss the delicata squash slices with 2 tablespoons of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.
- Roast the squash for 20-25 minutes, flipping halfway through, until golden brown and tender. Set aside to cool slightly.
- While the squash is roasting, cook the farro according to package instructions. Drain and set aside to cool slightly.
- In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper to make the vinaigrette.
- In a large serving bowl, combine the cooked farro and arugula. Add the roasted delicata squash and crumbled feta.
- Drizzle the vinaigrette over the salad and toss gently to combine.
- Garnish with pomegranate seeds just before serving.
Serving Ideas
Serve it warm as a cozy autumn dinner, or prepare it in advance and enjoy it cold for lunch the next day.
It’s substantial enough to be a main course for vegetarians, or it can play a supporting role as a side dish alongside roasted chicken or grilled fish.
Don’t be afraid to make this recipe your own. You could add some toasted pecans or pumpkin seeds for extra crunch, or swap the feta for goat cheese if you prefer.
Beautiful and Delicious
Give this Roasted Delicata Squash and Farro Salad a try. It’s sure to become a new autumn favorite in your household. Let me know how you liked it!
PrintRoasted Delicata Squash and Farro Salad
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 4–6 servings 1x
Ingredients
- 2 medium delicata squash, halved lengthwise, seeded, and sliced into 1/4-inch half-moons
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 cup farro
- 4 cups arugula
- 1/2 cup crumbled feta cheese
- 1/4 cup pomegranate seeds
For the vinaigrette
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Toss delicata squash slices with olive oil, salt, and pepper in a large bowl, then spread them on a baking sheet.
- Roast the squash for 20-25 minutes, flipping halfway, until golden brown and tender. Set aside to cool slightly.
- Cook the farro according to package instructions, then drain and let it cool slightly.
- Whisk together olive oil, lemon juice, honey, salt, and pepper for the vinaigrette.
- Combine cooked farro and arugula in a large serving bowl.
- Add roasted delicata squash and crumbled feta.
- Drizzle vinaigrette over the salad and toss gently to combine.
- Garnish with pomegranate seeds before serving.
